Blink twice — because this cake is indeed green.
The first thing my husband said when he spied this cake cooling on the kitchen counter was: “WTH!?!”
Yes, this is cake.
And parsley. Loads of it.
All of which gets minced until it resembles churned up grass clippings. Then, it’s folded into a batter that ends up looking quite a lot like pesto.
Meet “Parsley Cake” from Katy Peetz, former pastry chef of Roberta’s in Brooklyn.
It’s from the cookbook, “Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Food52 Works)” (Ten Speed Press, 2018) by Kristen Miglore, creative director at Food52.
The batter goes into a rimmed baking sheet so it bakes quickly.
When I first spied this recipe, I knew I had to make it in time for St. Patrick’s Day. I mean, a cake the vivid color of moss clinging to an ancient castle couldn’t be more perfect for that holiday, could it?
The smoked chicken sandwich at Roberta’s.
The iconic New York pizza may be a huge, greasy, foldable slice. But Roberta’s in Brooklyn is where true pizza connoisseurs flock.
At this funky place, you enter this cement fortress of a building through scuffed wooden doors to a alpine-lodge-like dining room crammed with long, wood communal tables.
A bird-eye view of the pizza making.
The dining room at lunch time.
The massive wood-fired pizza oven is to your right. You get a clue as to how much attention they pay to the pizzas here when you see a pie go into the oven. It’s never left alone for long. The cook is regularly rotating it, and lifting it, leaning the edge of the crust toward the flames to kiss it with char before turning it again and again.