Gastronomixs

Layered kale cake with onion syrup

A variation on an Asian pandan cake — a layered cake made from kale.

Creation by Chiel Abbink, student of Cas Spijkers Academie, Boxmeer, the Netherlands.

Layered kale cake with onion syrup

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Ingredients

400

g

eggs

200

g

sugar

As needed:

 

salt

12

g

baking powder

300

g

flour, sieved

150

g

kale purée

3

tbsp

kale chlorophyll

4

tbsp

corn starch

200

g

kale purée

As needed:

 

ginger syrup

As needed:

 

onion syrup

Preparation method

  • Beat the eggs until foamy.
  • Add the sugar, baking powder, and a little salt and mix until the sugar has dissolved.
  • Then mix in the sieved flour a little at a time.
  • Add the 150g kale purée and mix everything well.
  • Lastly, mix in the kale chlorophyll little by little until the mixture has the right colour.
  • Transfer the mixture to a baking tin and bake in an oven at 170°C for an hour.
  • Leave the cake to gradually cool down in the warm oven.
  • Cut the cake into thin slices with a food cutter or knife.
  • Mix the 200g kale purée and corn starch in a pan at medium heat to create a smooth cream. Flavour the cream with a little ginger syrup.
  • Brush each slice of the cake with onion syrup and kale cream to create layers, weigh down lightly, and set aside. Leave the cake to firm up. You can then cut it into slices.

Serving suggestions

  • Have as a component in a vegetable dessert.
  • A surprising flavour combination with black garlic, onion syrup, and black bean sauce.

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