Olive Oil Cake

Sage, Coconut Yogurt, Orange, Coconut Glaze

Baker Clio Goodman of ByClioBakery | Brooklyn
Yield: One 8-inch cake

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Adapted by StarChefs  |  December 224  |  Photo: Will Blunt

INGREDIENTS

Paleo Flour:
272 grams almond flour
143 grams tapioca flour
75 grams coconut flour
15 grams arrowroot flour

Olive Oil Cake:
12 sage leaves
35 grams light brown sugar
220 grams granulated sugar
245 grams coconut yogurt
133 grams olive oil
81 grams orange juice
Zest of 1 orange
1 egg
18 grams baking powder
¼ teaspoon kosher salt
⅛ teaspoon ground cinnamon

Coconut Glaze:
½ teaspoon orange blossom water
82 grams coconut yogurt
300 grams powdered sugar

METHOD

For the Paleo Flour:
In a mixing bowl, sift together all ingredients. Transfer to an airtight container and reserve.

For the Olive Oil Cake:
Heat oven to 325°F. In a food processor, pulse to combine sage and sugars until a fine, sandy texture is achieved. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Add yogurt, olive oil, orange juice, orange zest, and egg. Mix on medium speed until well combined. Add baking powder, salt, cinnamon, and 300 grams Paleo Flour. Continue to mix until well incorporated. Pour batter into a greased 8-inch cake pan. Bake 45 minutes. Let cool.

For the Coconut Glaze:
In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients. Whisk on medium speed until mixture has thickened to desired consistency. Set aside.

To Assemble and Serve:
Place Olive Oil Cake onto a wire rack. Top with Coconut Glaze. Refrigerate until Coconut Glaze has set. Slice and serve.

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