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?
No fat — yet with an explosion of ginger goodness.
I am often put off by the word, ”nonfat.”
It usually means non-flavorful, non-satisfying and non-worth-it.
That’s why I approached with trepidation the recipe for “Nonfat Gingersnaps” in the new Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Food52 Works) (Ten Speed Press) by Kristen Miglore, Food52’s creative director, of which I received a review copy.
The cookbook comprises more than 100 recipes that are touted as game-changers. Indeed, they span from a “Brazilian Carrot Cake” recipe in which raw carrots are blitzed in a blender with eggs, oil and sugar for the batter” to “No-Stress Pie Dough” in which the cubes of butter are pinched into the flour before adding cold water to “Vegan Chocolate Birthday Cake with Superfluffy Frosting” that uses avocado in the batter, and almond milk and brown rice syrup in the frosting for a cloud-like Cool Whip-texture.
So many people embrace nonfat because of health concerns. But every chef will tell you that fat equals flavor. It also provides satiation. Just consider how much more full you feel — and for far longer — if you choose full-fat yogurt over nonfat, not to mention the added calcium you get.
As I read over the recipe, visions of awful Snackwells nonfat cookies popped into my head. But I knew that if the recipe was published in a Food52 book, it must be good. Moreover, if it was a recipe created by pastry chef extraordinaire David Lebovitz, well, then it had to be superb.