I know Thanksgiving and Chanukah don’t fall at the same time this year (or most years) like that EPIC Thanksgivukkah of 2013 but these two holidays fill my heart and stomach with so much happiness every single year! I mean, how can I even chose between 1 massive meal of turkey, duck, cranberry sauce, stuffing, mashed potatoes, green been casserole (should I go on?) and 8 nights of donuts, latkes and chocolate gelt??? I will not choose. I refuse! Instead, I am continuing the Thanksgivukkah tradition with this beautiful cake filled with fresh sage for Thanksgiving and olive oil for Chanukah. It’s quite the combo!
I used this handy dandy Sweet Creations Mini Loaf Pan (click to buy this pan and you can help support my shopping addiction) to bake the most adorable little olive oil cakes! You can use one large loaf pan but these are way cuter, right? WAY cuter!
Do we need to talk about fried sage sprinkled with sugar? Do we????
A drizzle of orange icing (literally just orange juice mixed with powdered sugar) adds sweetness and major visual impact. And the sugary fried sage is the cherry on top!
- 4 eggs
- 1/2 cup sugar
- 1/2 cup honey
- 1/2 cup extra virgin olive oil
- 1/4 cup orange juice
- 2 Tbsp orange zest
- 1 Tbsp finely chopped fresh sage
- 1 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cardamom (can also use cinnamon)
- 1 cup powdered sugar
- 2 Tbsp orange juice
- 8-10 fresh sage leaves
- 1/4 cup vegetable oil
- 1/4 cup sugar
- Preheat oven to 350 degrees F. and grease 1 large loaf pan and 4 mini loaf pans.
- In a stand mixer, beat the eggs with the sugar and honey for 2 minutes, until color lightens and mixture is fluffy. With the mixer running on low, drizzle in the olive oil and orange juice. Fold in the orange zest and sage leaves.
- In a separate mixing bowl, combine the flour, baking powder, salt and cardamom. Add the dry mixture to the wet in the stand mixer and blend until smooth.
- Pour the batter into the loaf pan(s); if you are using 4 small loaf pans, pour around 3/4 cup of batter into each pan.
- Bake the cake for 30-35 minutes, until the cake is cooked through and the top is golden brown. Set the cake aside for 15 minutes in the pan then transfer to a wire rack to cool completely.
- In a mixing bowl, whisk together the powdered sugar and orange juice. If you want your icing thicker, add more powdered sugar. If you want it thinner, add more orange juice. When the cake has cooled down, drizzle with the icing and set aside until the icing has set.
- While the icing is setting on the cake, heat the oil in a saucepan then carefully add the sage leaves, 3-4 at a time, to the pan. Fry the sage leaves for 10-15 seconds then remove from the oil and place on a plate lined with paper towels. Sprinkle the fried leaves with sugar on both sides and set aside to cool. Once cooled down, place a few leaves on top of the cake for garnish.
- Note about the sage: in order for the leaves to stay crunchy, fry them right before serving because they will soften on the cake. Since this is for garnish, you can make ahead and place on the cake then remove before slicing.