The day before St Patrick, I had been charged to bring dessert for a lunch with friends
Naturally, my mind was bent on making something green. I had been intrigued by "Roberta's parsley cake" featured on Food52.com and decided to make a GF version of it. I followed the recipes with the following adjustments:
I used two bunches of parsley as the ones I had were large, and toned down the mint.
I used 1/2 the amount of olive oil (I simply ran out :)) and used canola oil to complement. This gave a ligther but still perceivable taste.
I used maple syrup, about 1 c. (but this can be dialed up), instead of the sugar.
I combined 1 c. of almond meal, 1 c. of rice flour, and 1/4 c. arrow root in place of the wheat flour and cornstarch. I also, on a whim, add about 1/2 tsp lemon zest which added a light, fresh citrus note.
Due to time constraints I only let most of the batter rest for only 1 hour instead of the recommended 6+ hours but color-wise obtained good results.
The cakes were very moist and fragrant, with a nice sweetness cutting across from the maple syrup.
We enjoyed them with whipped cream *and* ice cream. For this one, the more whipped cream the merrier…
By the way:
- Parsley from the Farmers Market. While supermarket bought should be fine, the freshness and flavor from the Farmers Market's produce are really a notch up.
- My experience with leaving the batter rest for longer was not so much a change in color but a lighter herb flavor.
- Agave syrup could be used instead of the maple syrup.
