Italian Mint Cake
Ingredients
- 166.7 gWheat flour (sifted)
- 100 gWhite sugar
- 2 pcEgg (whole)
- 83.3 gPlain Greek yogurt
- 66.7 gUnsalted butter (melted)
- 7.3 gBaking powder
- 0.7 pcMint fresh (leaves only)
- 0.7 pinchGray sea salt
- 66.7 mlMint syrup
Method
A tight yet supple crumb with a natural pale green hue. When sliced, the cake releases a herbal freshness that balances the sweetness.
- 1
In a mixing bowl, whisk eggs with white sugar until the mixture pales and doubles in volume.
- 2
Blend the fresh mint with the Greek yogurt and mint syrup until you get a smooth green liquid.
- 3
Pour the mint-yogurt mixture and melted butter over the eggs. Mix gently with a spatula.
- 4
Sift the wheat flour and baking powder over the preparation. Whisk briefly just to combine, avoiding overmixing to keep the texture light.
- 5
Pour into a buttered mold. Bake at 180°C. The cake is done when a knife blade comes out dry. The crust should be barely golden.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter once the flour is added, or the cake will be tough.
- Line your mold properly with butter and flour for a clean release.
How long does this dish keep?
Keeps for 3 days at room temperature, wrapped in a cloth or under a cake dome.
