This Kale Cake with Apple Frosting is a moist and fluffy layer cake that's naturally green! You can't taste the kale, but it leaves a vibrant green colour.
Serves 12: Prep 20 mins: Cook 30 mins
Ingredients
200g Green Kale, stalks removed
3 Medium Free range Eggs, beaten
100ml Rapeseed Oil
2 tsp Vanilla Extract
100g Apple Sauce
175g Granulated Sugar
2 Eating Apples, peeled & grated
250g Plain Flour
2 tsp Baking Powder
half tsp Salt
For the Apple Icing
250g Icing Sugar
2 tbsp Butter, softened
2 tbsp Apple Sauce
Half tsp Vanilla Extract
(NOTE: make twice the quantity if you want to coat the whole cake with the Icing)
For the Apple Sauce
Just peel, core and slice some apples, add to a small pan with a little water, simmer until soft then puree, or steam until soft and puree.
Method
1/ Preheat oven to 180°C/350°F. Grease and line 2 x 8”(20cm) round cake pans with baking paper.
2/ Tear the kale leaves into bite-sized pieces and boil or steam for 3-5 minutes until tender. Refresh by running under cold water, drain and squeeze out the excess liquid.
3/ Add the kale to a blender (or a large bowl and use a stick blender) with the eggs, oil, vanilla, applesauce and sugar and whiz until smooth. Blend the kale, oil, beaten eggs, apple sauce, vanilla extract and sugar until of a smooth consistency.
4/ Pour the blended kale mixture into a mixing bowl. Squeeze the excess moisture out of the grated apple, then add the apple to the bowl and stir to combine.
4/ Sift in the flour, baking powder and salt and gently combine, taking care not to overmix at this stage.
5/ Pour into the prepared pans and bake for 20-25 minutes or until an inserted skewer comes out clean.
6/ Cool for 2 minutes in the pans and then turn onto a wire rack to cool completely.
For the Apple Icing
1/ Beat the butter, apple sauce and vanilla, then sift in the icing sugar and beat until thick and smooth. If necessary, add a little more icing sugar to thicken, or a tablespoon of milk to thin.
2/ Ice the completely cooled cake. And, if desired, decorate the top with blueberries.