Made this fresh mint cake by Molly Yeh. Was quite yummy! The
mint, combined with lemon zest and almonds is wonderful.
I didn’t have labneh, so for my filling and frosting, I
combined 16 oz Mascarpone, 2 cups of whipped cream, and ½ of confectioner’s
sugar. Topped my cake with gold sprinkles.
Fresh
Mint Olive Oil Cake with Labneh and Honey (~From Molly Yeh)
Makes one
2-layer 6” cake
Ingredients
Cake:
1 c (50g) firmly packed fresh mint leaves
1/2 c (118g) whole milk or unsweetened
almond 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
Assembly:
About 1 1/2 c (338g) labneh
crushed pistachios
honey and/or turbinado sugar
lemon zest
sliced kumquats, optional
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!
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