The Book of Greens by Jenn Louis

Author:Jenn Louis
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-04-10T16:00:00+00:00

SERVES 10

2 cups [280 g] all-purpose flour

2 teaspoons baking powder

1½ teaspoons fine sea salt

2½ teaspoons ground cinnamon

4 eggs

1½ cups [360 ml] neutral vegetable oil

2 cups [400 g] sugar

3 cups [270 g] peeled and grated carrots

2 cups [145 g] shredded iceberg lettuce

1¼ cups [230 g] drained crushed canned pineapple

Cream cheese frosting (optional)

Preheat the oven to 350°F [180°C]. Line the bottom of an 8 to 10-inch [20 to 25-cm] round cake pan with parchment paper.

In a bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside. In a separate bowl, mix the eggs, oil, and sugar with a spoon until blended. Sprinkle in the carrots in two batches and mix well each time. Add the lettuce and pineapple and stir to mix. Add the sifted flour mixture and mix again until just combined.

Scrape the cake batter into the prepared pan and bake for 30 to 35 minutes, until the sides of the cake just start to pull away from the pan sides and a wooden toothpick inserted into the middle comes out clean. Remove from the oven and let cool in the pan on a wire rack.

When the cake is cool, flip it onto a plate and lift off the pan. Peel off the parchment paper from bottom of the cake. Invert the cake onto a large plate or a parchment paper–lined sheet pan. Frost the top of the cake, and the sides if you wish, with the frosting.

OTHER GREENS TO TRY butter lettuce

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