St. Patrick’s Day was last Monday. I enjoy the holiday, but it’s not because I am one-eighth Irish (in fact, I have very little personal connection to my European roots). It’s because I love the color green! Green holds a very close second place position to my favorite color, cornelian red (Let’s Go Red!). Green and brown were my main wedding colors (see below). And we all can agree that green has a positive connotation, especially this time of year.
When I came across a recipe for a naturally green cake, on a new site I’ve been following, I couldn’t resist. It used up parsley I had been working through, and made a dent in a leftover package of mint. These herbs are frequently called for in the Mediterranean dishes I’ve been craving. Specifically, the first part of the mint was used in mint and pistachio tabbouleh I served alongside Red Pepper and Lamb Pita sandwiches.
I was very intrigued by the recipe. The cake has an added benefit of freshening one’s breath. You can’t say that about just any dessert or breakfast item, can you?
I didn’t have enough of the herbs for a full-sized cake, so I scaled it down to 1/4 of the original recipe. It is fairly easy to do if you have a kitchen scale and you can figure out divisions in your head, or, like me, you have a nerdy husband (or calculator) nearby.
For those of you without a kitchen scale, I tried to closely translate the ratios into measuring cups and spoons.
If I needed another reason to try it out, I saw that this recipe was adapted from a recipe in the cookbook from Roberta’s, a well-known restaurant in Brooklyn. I’ve only visited the restaurant once so far, and I can report only positive things about the food.
Roberta’s Parsley Cake
Adapted from Food 52’s Adaptation and scaled down by 75% to fit one 8″ cake pan (a smaller pan would work too)
1 Cup parsley leaves, tightly packed
1/4 Cup mint leaves, tightly packed
41 grams (3/16 Cup, or a little more than 1/8 Cup) olive oil, plus oil for the pan
72.5 grams (a little over 1/2 Cup) all-purpose flour
3.75 grams (1 1/4 teaspoons) cornstarch
1.75 grams (a little over 1/2 teaspoon) kosher salt
2 grams (about 1/3 teaspoon) baking powder
1 large egg, at room temperature
82 grams (a little less than 1/2 Cup) sugar
First, make the herb-oil mixture. Add parsley and mint to a blender or food processor, and process at low speed. You may need to stop from time to time to stir the herbs into the blade.
Increase the speed to medium and add the olive oil, a little at a time, until mixture is fully combined. The recipe says to keep the mixture a little stringy rather than obliterating it. Use a rubber spatula to scrape all of the parsley mixture out of the processor/blender and into a bowl, and refrigerate until ready to use.
In another bowl, combine the flour, cornstarch, salt, and baking powder.
Refrigerate the mixture for at least 6 and up to 24 hours. This apparently develops the color. I transferred the mixture right away to my cake pan, which is lined with parchment paper and oiled, but you can also use a different container for the cake-batter-resting stage.
Time to bake! Preheat the oven to 340°F. Bake time will vary significantly 12-20 minutes, so be sure to use a toothpick or cake tester to check for doneness. Rotate the cake at about 8 minutes. The top should only brown slightly; turn the heat down if it becomes too brown.
Let cake cool in the pan. To serve, make serving-size squares or wedges of cake. The cake may be delicious with vanilla ice cream and lemon zest. Mine was enjoyed warm with butter.
The cake was excellent, particularly the texture. I must have enjoyed olive oil cakes in restaurants before, but I don’t think I ever made it at home. This cake also had a wonderful herbal aroma–honestly, the best way to describe it is a mojito smell! I was skeptical about the cake’s appeal, and wondered if the color would be “too much” for some people. One of my favorite ways to keep food from being wasted is to share it with others, so I brought several plain pieces to test on–I mean, offer to– my church bells choir-mates at rehearsal.