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.
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.
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?