Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add olive oil, milk, and vanilla extract. Combine the wet and dry ingredients until just mixed.

Bake the Cake

Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cooling before serving.

Creme Anglaise Directions

Make the Base

In a saucepan, heat the milk, cream, and sugar until just boiling. Remove from heat and add the tarragon and bay leaves. Let steep for 15 minutes.

Combine with Egg Yolks

Whisk the egg yolks in a separate bowl and slowly add the warm milk mixture, stirring continuously. Return to the saucepan and cook on low heat until the mixture thickens slightly.

Strain and Cool

Strain the mixture to remove the herbs and refrigerate until chilled.

White Chocolate Sorbet Directions

Make the Sorbet Base

In a saucepan, combine water and sugar. Bring to a boil until sugar dissolves. Remove from heat and add chopped white chocolate, stirring until melted.

Add Lemon Juice

Stir in lemon juice and allow the mixture to cool. Once cooled, freeze in an ice cream maker according to manufacturer's instructions.