These little green cakes for are a special St. Patrick’s Day surprise for my oldest daughter, and I know she’s going to love them. Ever since I made this rainbow cake using natural, food-based dyes, I’ve been having a ball in my kitchen playing with color, and my food! These delicious little olive oil cakes are tender and moist, and though they’re made with superfood kale, the kids will never know. And since they’re baked in jars, they’re just right for a St. Patrick’s Day on the go!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon sea salt
1 cup plain whole milk yogurt
1/2 cup sugar
zest of 1 lime, grated
1/2 cup olive oil
1/3 cup blanched, pureed kale (roughly 1 cup raw)
Preheat the oven to 350 degrees. Grease 9 half pint jam jars and set aside.
In a medium bowl combine the flour, baking powder and salt, and set aside.
Blanch or steam the kale under very tender, and puree. Add a few tablespoons of water if needed to get a smooth puree. Next, blend the kale with the oil, until the mixture is very smooth.
In a large bowl combine the yogurt, sugar, eggs, and zest. Stir in the flour mixture a little at a time. When the ingredients are fully combined, slowly fold in the kale-infused oil.
Spoon the batter into the prepared jars, filling just over halfway, and cook 25 – 30 minutes, until a toothpick inserted into the middle comes out clean and the top of the cakes are light golden. Set out to cool completely.
Once cakes are completely cool, add a dollop of buttercream frosting, or sweetened whipped cream, and a sprinkle of this homemade green sugar.
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