You might think that the mint purée color would fade in the oven but it stays so bright.
By Molly Yeh, My Name is Yeh
This is really just a basic olive oil cake that simply has a bunch of fresh mint purée mixed in to give it the most delightfully fresh herbal flavor and of course this bright natural color.
Ingredients
Cake:
- 1 c (50g) firmly packed fresh mint leaves
- 1/2 c (118g) whole milk
- 1 1/2 c (190g) all-purpose flour
- 1/2 c (56g) almond meal
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- Zest of 1 lemon
- 3/4 c (150g) extra virgin olive oil
- 1 1/4 c (250g) sugar
- 2 large eggs
- 1/2 tsp vanilla
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Assembly:
- About 1 1/2 c (338g) labneh
- crushed pistachios
- honey and/or turbinado sugar
- lemon zest
- sliced kumquats, optional
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Clues
- Preheat the oven to 350ºf. Grease and line the bottoms of two 6” pans with parchment and set aside.
- Rinse the mint leaves and then ring them out very well. In a high powered blender like a vitamix, blend the mint and milk together until very smooth. Set aside. In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda, and lemon zest. In a large bowl, whisk together the olive oil and sugar until combined. Add the eggs, one at a time, whisking very well after each, and then add the vanilla. Add the dry ingredients and mint mixture in three alternating additions, whisking after each until just combined. Pour into the pans and bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 25 minutes. Let cool in the pans for 10 minutes and then transfer it to a wire rack to cool completely. Level off the tops.
- Spread half of the labneh on one of the layers and top with pistachios, honey or turbinado, and a little bit of lemon zest, and then place the other cake layer on top and spread on remaining labneh. Decorate as desired with pistachios, honey or turbinado, lemon zest, and sliced kumquats, if using. Enjoy!
