This recipe has a delicate apple-flavoured sponge, topped with a zesty apple icing. Although there is quite a bit of kale, the flavour doesn’t overpower the other ingredients.
FOR THE CAKE
- 200g fresh kale leaves, woody stalks discarded
- 3 large free-range eggs
- 100ml vegetable oil
- 2 tsp vanilla extract
- 100g apple sauce
- 175g granulated sugar
- 2 eating (dessert) apples, peeled and grated
- 250g plain flour
- 2 tsp baking powder
- Half tsp salt
- Butter or non-stick cooking spray, for greasing
FOR THE APPLE ICING
- 2 tbsp unsalted butter, softened
- 2 tbsp smooth applesauce
- 250g plus 1 tbsp icing sugar
- Half tsp vanilla extract
- 1 handful of blueberries (optional)
- Preheat the oven to 180C/gas 4. Grease and line two 20cm/8in round cake pans.
- Tear the kale leaves into bite-sized pieces, and boil or steam for a few mins until tender. Refresh by running under cold water to cool, then drain, squeeze out any excess moisture and purée well with a hand blender. Set aside.
- In a large bowl, beat the eggs, oil, vanilla, applesauce and sugar together with an electric mixer. Beat in the kale purée and grated apple. Sift in the flour, baking powder and salt, then gently combine.
- Divide the mixture between the prepared pans and bake for 30 mins, or until a skewer inserted in the middle comes out clean.
- Leave to cool in the pans for 5 mins, then turn out onto a wire rack to cool completely.
- In a large bowl, beat the butter and applesauce with an electric mixer. Add the remaining icing ingredients and beat until smooth. If necessary, add a little more icing sugar or a tsp of milk to reach the consistency of thick frosting. Store in the fridge until ready to use.
- Sandwich the cakes together with about a quarter of the icing, then spread the remaining icing over the top and sides of the cooled cake. Top with the blueberries to finish.
Veggie Desserts & Cakes: Carrot Cake and Beyond by Kate Hackworthy, published by Pavilion Books