Ingredients
The following ingredients have 4 Servings
- 150 g kale ((2 cups, packed) (woody spines removed) )
- 3 eggs ([vegan: 1 Tbsp flaxseed meal mixed with 7 ½ Tbsp water and left to stand for 5 mins to thicken slightly])
- 100 ml vegetable oil
- 2 teaspoons vanilla extract
- 100 g applesauce
- 175 g sugar
- juice of ½ a blood orange
- zest of 1 blood orange
- 250 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 250 g icing sugar ((powdered confectioner's sugar))
- 4 tablespoons butter (softened [vegan: use vegan spread])
- 2 tablespoons blood orange juice
Instruction
- Preheat oven to 180C/350F. Grease and line a 9” square cake tin with parchment paper.
- Tear the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Drain then refresh in cold water, drain well and puree (it will still be a bit little bit stringy, but persevere as long as you can until well pureed for a greener cake. If necessary, add a teaspoon of water but don’t allow the puree to get too wet. If you add water, squeeze excess moisture out of the resulting puree before adding to the batter). Set aside.
- Beat the eggs (or flax eggs), oil, vanilla, applesauce and sugar together well. Beat in the kale puree and orange zest and juice. Sift in the flour, baking powder and salt and gently combine.
- Pour into the prepared tin and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.
