Egg-free Parsley & Cheese Pound Cake

Name: Egg-free Parsley & Cheese Pound Cake
Yield: 2 servings
Cuisine: American
Ingredients: 2 bunches Italian parsley (or normal parsley); 200 grams Cake flour; 10 grams Baking powder; 180 ml Milk; 80 grams Sugar; 2 pinch Salt; 60 grams Olive oil; 60 grams Pizza cheese

cookpad.japan @cookpad_jp

I had lots of Italian parsley growing in my garden and I wanted to use it up.
Also, since my son is allergic to eggs I came up with an egg-free recipe.
No need to sift the dry ingredients! And the batter is made in one bowl, so you won't have to do a lot of dishes.

Mix the ingredients thoroughly. This recipe only calls for a little sugar, so it's not that sweet but add more if you prefer.
If you want to make only 1 poundcake, just halve the recipe.
I didn't use eggs, but it may be alright to add 2 eggs at Step 3. Recipe by Ryo---ko

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2bunches Italian parsley (or normal parsley)
200 gramsCake flour
10 gramsBaking powder
180 mlMilk
80 gramsSugar
2 pinchSalt
60 gramsOlive oil
60 gramsPizza cheese

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Steps

1

I use about this much parsley.
2

Mince the parsley, including the stalks.
3

Add the parsley, olive oil, sugar and salt to the bowl and mix well.
4

Add the milk and baking powder to the bowl from Step 3 and mix well. Add the cake flour and mix well.
5

Add the cheese to the batter from Step 4 and mix.
6

Pour the batter into pound cake pans. Bake at 180º for 30-35 minutes. (The cakes will expand to about 1.5 times their original size)
7

After they cool, they're done.
8

These cakes are delicious right out of the oven or chilled in the refrigerator.