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Roberta's Parsley Cake Recipe On Food52.Com
Ingredients
  • 150 grams (4 cups tightly packed, from about 5 bunches) parsley leaves
  • 30 grams (1 cup tightly packed, from 2 bunches) mint leaves
  • 165 grams (3/4 cup) good olive oil, plus more for the pan
  • 290 grams (2 cups plus 1 tablespoon) all-purpose flour
  • 15 grams (1 tablespoon plus 2 teaspoons) cornstarch
  • 7 grams (2 1/4 teaspoons) kosher salt
  • 8 grams (1 1/2 teaspoons) baking powder
  • 4 large eggs, at room temperature
  • 330 grams (1 2/3 cups) sugar
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