Parsley and mint cake

Parsley and mint cake

  • ·         210 g all-purpose flour
  • ·         100 g light brown sugar
  • ·         80 ml olive oil
  • ·         75 g fresh parsley leaves
  • ·         15 g fresh mint leaves
  • ·         2 fresh eggs
  • ·         2 tablespoons of maple syrup
  • ·         1 teaspoon of vanilla extract
  • ·         Grated peel lime
  • ·         1 tablespoon lime juice
  • ·         4 g yeast
  • ·         A pinch of vanilla salt


Preheat the oven to 170 ° C

Prepare a round mold of 20 cm in diameter covered with parchment paper.

Wash the parsley and mint leaves well, dry them and put them in a mixer, mix them finely adding the oil.

Add the pinch of salt and maple syrup, lime juice and grated peeled lime.

Mix the flour with baking powder

Whip the two eggs for 3 minutes together with the sugar.

Pour the parsley mixture, mix well and add the flour three times after sieving.

Mix well with a spatula. Pour the mixture leveling in the mold.

Bake for 35/40 minutes on the central shelf of the oven.

Allow to cool and eventually sprinkle with powdered sugar

It is kept well for three days.