Italian Mint Cake

A tight yet supple crumb with a natural pale green hue. When sliced, the cake releases a herbal freshness that balances the sweetness.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 486
• Protein: 8 g
• Carbs: 71 g
• Fat: 18 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 100 g White sugar
• 2 piece Egg ( whole )
• 83.3 g Plain Greek yogurt
• 66.7 g Minimum butter sweet ( melted )
• 7.3 g Baking powder
• 0.7 piece Mint fresh ( leaves only )
• 0.7 pinch Gray sea salt
• 66.7 ml Mint syrup

Instructions

1. Whisk eggs and sugar

   In a mixing bowl, whisk eggs with white sugar until the mixture pales and doubles in volume.

2. Prepare the mint base

   Blend the fresh mint with the Greek yogurt and mint syrup until you get a smooth green liquid.

3. Incorporate fats

   Pour the mint-yogurt mixture and melted butter over the eggs. Mix gently with a spatula.

4. Add dry ingredients

   Sift the wheat flour and baking powder over the preparation. Whisk briefly just to combine, avoiding overmixing to keep the texture light.

5. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature, wrapped in a cloth or under a cake dome.