This green St. Patrick’s Day cake is naturally colored with sunflower seeds! Sunflower seeds + baking soda turn the cake green when it cools down.
Sunflower seeds contain cholorogenic acid which turns green in an alkaline environment. Chlorogenic acid – an ester of caffeic acid – is an antioxidant; it reduces blood sugar levels and slows down the body’s absorption of fat from food. Chlorogenic acid can also be found in eggplants, peaches, prunes, coffee, potatoes, stinging nettles and artichokes.
- 1 cup sunflower seeds
- 3 eggs
- 75g sugar
- 1 tsp baking soda
- 1 tbsp vinegar
Preheat the oven to 160°C/ 325°F. Grease a loaf pan.
Blend the sunflower seeds in a food processor until smooth. Then mix all ingredients together with a mixer. Pour the batter into the pan and bake for 25-30 minutes or until a skewer comes out clean.
Don’t worry, the cake is golden brown when it comes out of the oven, but it turns green when it cools down.