Does anyone else have memories of Mom hiding vegetables in your dinner as a kid? Well she’d be busted on this one. Big time. But she’d probably also be forgiven rather quickly. Who knows, maybe you’ll even go for seconds?

Ingredients

Servings: 12

  • 4 cups parsley leaves, tightly packed (about 5 large bunches)
  • 1 cup mint leaves, tightly packed (about 2 bunches)
  • 3/4 cup olive oil, plus more for the pan
  • 2 cups plus 1 tablespoon all-purpose flour
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder
  • 4 large eggs, at room temperature
  • 1 2/3 cups sugar
parsley cake

Instructions

1. To make the herb-oil mixture, put a fourth of the parsley and mint in a strong blender or food processor, and blend it on low speed. Use a blender stick to help crush the herbs while the blade is spinning. Slowly increase the speed to medium (or a steady puree, in a food processor) 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 oil. Mix on medium-low speed (or pulsing, if using a food processor) until all is combined. Add the remaining olive oil and blend for no longer than 10 seconds. The mixture will look loose and stringy. Scrape out the blender to get all of the parsley mixture, transfer it to a bowl, and 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 or with an electric hand mixer, 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 to low and add the herb-oil mixture.

5. With the machine/hand mixer 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 you’re ready to bake, preheat the oven to 340°F and lightly oil a sheet pan — ideally a 13- x 18-inch for a thin cake but 11 3/4- x 16 1/2-inch will work with a slightly longer baking time. Line the bottom of the pan with parchment paper and lightly oil the paper. Pour the batter into the sheet 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 toothpick inserted in the center of the cake comes out clean, it’s done. Let it cool in the pan.

8. Top with fruits as desired.

9. To serve, cut cake and divide them among individual plates.

Have fresh parsley ready on your kitchen counter top with our Culinary Garden Trio Kit or our Herb Starter Kit.