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🍰 Crispy Sage Butter Cake

685 kcal · 30 min · 4 servings

Ingredients

• soft butter (for the pan)
• 12 leaves sage
• 180 g soft butter
• 1 tsp lemon zest (organic)
• 1 tsp vanilla bean paste
• 120 g sugar
• 50 g honey
• 3 eggs
• 1 tsp baking powder
• 250 g flour
• 100 g ground almond kernels (peeled)
• 80 ml milk

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Grease a baking pan generously with soft butter.
3. 3. Rinse the sage leaves and pat them dry with a kitchen towel.
4. 4. Press the sage leaves side by side onto the bottom and sides of the prepared pan.
5. 5. Beat butter, lemon zest, vanilla, sugar, and honey in a bowl until creamy.
6. 6. Stir in the eggs one by one and gradually into the butter mixture.
7. 7. Mix baking powder, flour, and ground almonds in a separate bowl.
8. 8. Fold the flour mixture quickly into the butter-egg mixture.
9. 9. Stir in the milk until a smooth and spreadable batter forms.
10. 10. Pour the batter into the pan and smooth the surface.
11. 11. Bake the cake in the oven for about 30 minutes.
12. 12. Check for doneness with a wooden skewer, which should come out clean.
13. 13. Remove the cake from the oven and let it cool for a short while.
14. 14. Carefully turn the cake out of the pan.
15. 15. Let the cake cool completely on a wire rack.

Nutrition per serving

• kcal: 685
• Protein: 11 g · Fett/Fat: 42 g · Carbs: 62 g