I’ve been lucky to reconnect with a few good friends over the past couple of weeks—whether it be in person or by phone—and I have to say that I forget about the power of a good friendship. It can cause you to feel so supported, understood, and just plain happy. Of course, it also makes me a bit sad when I hug them goodbye or hang up the phone, but that melancholia dissipates quickly as I let it all sink in. Especially when I reflect on where we were when we first connected and where we are now. That thing they say about time flying is certainly true.

And there’s something about this coinciding with the changing weather. The sun was out this past weekend, the days were warm, and the nights were mild. It’s almost as if the coming spring (finally!) is sweeping out the cobwebs in the corners of my life that need refreshing. I’m sure the happy vibes that Vitamin D lends helps too.

So what to make when I’m feeling happy? Cake of course! Even better: a cake you can play with in personal parfaits with juicy fruits and whipped cream. And why not bust out something that’s fresh, vibrant, and full of flavor. This particular cake is a real gem that I beg you to try. It sounds off-putting. But it’s truly amazing! Full of those herbs like basil and mint that are finally in season, and watercress to lend a bit of bite to the cake, this baby is sure to surprise you. Especially when we pair it with berries that are soon to be all around us!

I can tell you’re eyeing this cake with suspicion. It’s super green which comes from the chlorophyll in the plants blended into the batter. The recipe comes from Bill Yosses’ book dedicated to lower sugar desserts with bigger flavors. I couldn’t resist adding in the science-y fact he plugged in at the end of the recipe regarding chlorophyll.

“We owe chlorophyll a lot, namely life on earth, because it is the key element in photosynthesis, which produces virtually all the oxygen on our plant. Chlorophyll is the green substance in plants that allows them to absorb light energy from the sun (photos) and turn carbon dioxide into sugars, providing us humans with energy in a usable form. You may have noticed an odd thing about chlorophyll. During cooking, gases are released so we see the bright green chlorophyll. The effect is short-lived, as other chemical reactions oxidize the green color, turning it brown. The reason chlorophyll is green is because green is the one wavelength in the electromagnetic spectrum that plants do not use. Red and blue wavelengths are what chlorophyll craves and it absorbs them, leaving only the green to be rejected and sent back to our retina. Big takeaway: Green plants aren’t green!”

In this recipe, we blanch our greens which helps protect some of the green color as the natural enzymes that tend to cause browning are destroyed. Of course, browning will still occur, especially in the oven, but we get a bit of a head start with that step! I used berries here, but citrus fruits like tangerines or blood oranges would work wonderfully as well. Enjoy the coming spring!

Herby Green Cake and Berry Parfait

Makes 1 9-inch cake, 5-6 parfaits

Adapted from The Sweet Spot

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For the Cake

1 cup (packed) fresh mint leaves

1 cup fresh parsley leaves

½ cup (packed) fresh watercress leaves (stems discarded)

½ cup (packed) fresh basil leaves

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

6 tablespoons unsalted butter, softened

¼ cup granulated sugar

1 ½ tablespoons honey

3 large eggs

7 ounces heavy cream

1 ½ tablespoons sour cream

For the Parfaits

1 cup heavy cream

4 tablespoons powdered sugar

Splash almond extract (optional)

Mixed berries (strawberries, blueberries, blackberries, raspberries)

1. Make the cake. Bring a large pot of water to a boil. Fill a large bowl with water and ice. Remove the boiling water from the heat and submerge the mint, parsley, watercress, and basil into the water for 10 seconds. Using a slotted spoon or fine-mesh strainer, transfer the greens to the ice water to stop the cooking. Squeeze the water from the greens with your hands and set them on paper towels.
2. Preheat the oven to 325°F. Spray a 9-inch round cake pan with vegetable oil cooking spray and line them with parchment cut into a circle to fit the bottom of the pan.
3. Combine the flour, baking powder, and salt in a medium bowl, sifting as you mix them. Set aside.
4. In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on medium-high speed until the mixture is fluffy and light in color, about 10 minutes.
5. Meanwhile, combine the honey, eggs, and greens in a blender or food processor and blend on high speed until completely smooth and airy, about 5 minutes. With the standing mixer on medium speed, gradually add the greens mixture to the butter mixture, scraping down the sides of the bowl frequently. Reduce speed to low and gradually add flour mixture, running the mixer until it is thoroughly combined.
6. Add the heavy cream and sour cream. Mix until just combined. Scrape the sides and bottom of the bowl, and give the batter a couple turns with a rubber spatula.
7. Pour the batter into the prepared cake pan and bake for about 35 minutes, rotating halfway through. A toothpick should come out clean when inserted into the center. Remove from the oven and let cool for 45 minutes in the pan. Run a knife around the rim of the pan and turn the cake out onto a cooling rack. Using a serrated knife, cut the cake into parfait-size cubes.
8. While the cake is cooling, prepare the whipped cream. Whip the heavy cream in the bowl of a stand mixer fitted with the whisk attachment or with a strong arm/whisk until soft peaks form. Add the powdered sugar and almond extract, if using, and whisk again to incorporate.
9. Assemble the parfaits. Layer the cake pieces, whipped cream, and berries, slightly macerating the berries as you go to release some of the juices. Serve immediately.

PS One of the reasons I chose Chew as my next career step last year was because of its mission to reduce sugar and increase healthfulness in the CPG foods we purchase from the grocery store. The Sweet Spot is all about taking out unnecessary sugar and highlighting the natural sweetness or delicate flavors of other ingredients. I received this book for free, but I truly do love its message and recipes. For example, this cake has a bunch of added vitamins, fiber, and minerals from the greens while reducing the overall sugar. I highly recommend it!