Parsley Cake a dessert that really tasted and looked like it came from the garden after blitzing up parsley oil in your food processor and stirring it into your batter: rest the mess a few hours or overnight, to make it still greener and hydrate the flour for a lighter, dewier crumb. Slip some cornstarch with the flour to keep gluten from forming and toughening batters -- a trick I learned at a Cook & Go Class NYC this past weekend making Baileys Irish Cream Cake Serves 12 to 14 150grams (4 cups tightly packed, from about 5 bunches) parsley leaves 30grams (1 cup tightly packed, from 2 bunches) mint leaves 165grams (3/4 cup) good olive or avacado oil, plus more for the pan 290grams (2 cups plus 1 tablespoon) all-purpose flour 15grams (1 tablespoon plus 2 teaspoons) cornstarch 7grams (2 1/4 teaspoons) kosher salt 8grams (1 1/2 teaspoons) baking powder 4large eggs, at room temperature 330grams (1 2/3 cups) sugar 1. To make the herb-oil mixture, put a fourth of the parsley and mint food processor ~ puree and continue adding the rest of the herbs until you have added all of them. 2. In a steady stream, add half of the olive/avocado oil. Mix on by pulsing food processor until all is combined. Add the remaining olive/avocado oil and blend for no longer than 10 seconds. The mixture will look loose and stringy refrigerate until ready to use. 3. In a bowl, combine the flour, cornstarch, salt, and baking powder and set aside. 4. In a stand mixer fitted with the paddle attachment, whip the eggs for about 30 seconds. Add the sugar and mix on high speed until the mixture is very thick and turns a pale yellow color, about 3 minutes. Turn the mixer speed down to low and add the herb-oil mixture. 5. With the machine still running, add the flour mixture and mix until just combined. Do not over mix. Pour the batter into a container and refrigerate it for at least 6 and up to 24 hours (the cake will turn out much greener than it would if you baked it right away). 6. When youre ready to bake, preheat the oven to 340°F and line Large Bar Pan with parchment paper lightly oil the paper Pour the batter into the bar pan and smooth out the top with a spatula. 7. Bake for 12 to 18 minutes, rotating the cake halfway through. If the top begins to brown before the inside of the cake is done, turn the heat down to 330° and let it cook a couple of minutes longer. When a cake tester inserted in the center of the cake comes out clean, its done. Let it cool in the pan. 8. To serve, tear serving-size squares of cake into a few larger pieces and divide them among individual plates. If desired, serve with vanilla ice cream and lemon zest. Alternately, eat warm with butter for breakfast.
Posted on: Fri, 14 Mar 2014 18:20:14 +0000
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