This Blood Orange Kale Cake is naturally green! The flavour of the kale fades away beneath the zesty orange in the sponge, leaving behind some green goodness, and it’s topped with a pale pink citrus buttercream.
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.
For the Blood Orange Icing:
Sift the icing sugar into a bowl, add the other ingredients and mix until smooth.
Store in the fridge until ready to use. Frost the cooled cake as desired.
If you don't have applesauce, just peel, core and slice 2 apples, steam or boil with 1 teaspoon water until soft and puree. Use ½ a cup and any left over is lovely on porridge or sprinkled with cinnamon and eaten as a dessert.