Parsley Cake with Crème Fraîche and Honey, It's Vermont After All

I was in Waitsfield, Vermont last weekend.  Nowhere is vacation mode more apparent than a town that seems to propel itself on beer, bikes, and National Geographic hair.  The town is perpetually breezy.  I get the feeling July is alive and well there all year round.

I visited a vineyard and sat in the grass with friends, and a baby, and listened to a local band named the Grift, and drank wine in jam jars.  We ate Israeli couscous salad and shards of sharp cheese and rolled up cured meats surrounded by grape vines.

In the morning, we went to the farmers’ market where we had blackberry Danish and looked at sheepskin rugs touting local origins and tasted beer jelly made from Vermont brew. We bought red-skinned potatoes and haricot vert and dill, all of which found entry into a potato salad drenched with local crème fraîche later that evening.

We sampled smoked chèvre and an aged ash cheese called Black Madonna from the Sage Farm Goat Dairy lady, and I felt closer to France than I have in a long time.  Then we went on a search for Heady Topper, for which there was none in the entire state.  Apparently, we were too laidback in our acquisition efforts—even compared to native Vermonters, who all seem to know that the beer delivery happens on Monday and must set their watches accordingly. 

So we hiked. Then went on a bar crawl for three. Chatted with the owner of Localfolk Smokehouse about his recent perfection of a spicy barbeque sauce recipe.  And finally found some loosies of Heady Topper at the bar of Hostel Tevere, run brilliantly by a husband and wife team.  All the while in the company of a three-month-old possessing a very chill Vermont-y attitude, until the witching hour of 7 pm.

That evening I saw fireflies after dinner, and felt closer to childhood than I have in a long time.  And in the morning we had parsley cake for breakfast.

Which I will file away as the unofficial dessert of the Green Mountain State.  It is fern-colored and pleasantly grassy, if you will permit me to use such a ridiculous phrase as a selling point. It carries laidback sweetness, which allows the herbs to become softened by dairy. 

For this role, I recommend crème fraîche spiked with honey.  Old-fashioned vanilla ice cream would work equally as well, though less traditional as a breakfast option.  As one friend put it, the sweetened fraîche tasted of “warm ice cream.”  So there’s that, too.

I interpreted this positively, since he had multiple servings throughout the weekend.  No judgment on either account. It’s Vermont, after all.

The recipe is from a restaurant in Brooklyn called Roberta’s with a cult following.  In full disclosure: I haven’t been, though it wields an inspirational vibe and appears to be the kind of joint that can make pizza and parsley infinitely interesting, and unexpected.

Kind of like beer in jelly. Babies in bars.  And parsley in cake.

Parsley Cake with Crème Fraîche and Honey
Adapted from Food52 and Roberta’s Cookbook


130 grams (about 3½ tightly-packed cups) parsley leaves (stems removed)
50 grams (about 1½ tightly-packed cups) mint leaves (stems removed)
165 grams (¾ cup) extra virgin olive oil
290 grams (2 cups plus 1 tbsp) flour
15 grams (1 tbsp plus 2 tsp) cornstarch
7 grams (2¼ tsp) kosher salt
8 grams (1½ tsp) baking powder
4 large eggs, room temperature
330 grams (1 2/3 cups) sugar
1 tsp vanilla extract
zest of 1 lime
zest of 1 lemon

serve with
crème fraîche (sweeten with vanilla bean and honey or maple syrup, if desired)
honey (to drizzle on top)


In a food processor or blender, place 1/3 of the herbs and process until well crushed and broken down.  Add the remaining herbs in one or two more additions, depending on the size of your machine, and puree, stopping occasionally to stir the herbs and scrape them off the sides and toward the blade.

When the herbs are fairly well pulverized, stream in half the olive oil and pulse until combined.  Add remaining oil and blend for 10 seconds longer.  Scrape into a bowl and refrigerate until ready to use.

In a medium bowl, sift together the flour, cornstarch, salt, and baking powder; set aside.

In a stand mixer with a paddle attachment, whip the eggs for 30 seconds; add the sugar and mix on high speed until light yellow and fluffy (about 3 minutes).  On low, slowly stream in the herb mixture and mix until combined.

With the machine on low, add the flour mixture a third at a time (do this quickly and don’t allow the flour to incorporate in before adding the next bit—this shouldn’t take more than 10 or 15 seconds).  Stop the mixer and add the vanilla and zest and stir with a rubber spatula until just combined (the flour should be fully incorporated but take care not to overmix). Cover with plastic wrap and refrigerate for at least 6 and up to 24 hours.

When you are ready to bake, set the oven to 340 degrees.  Butter a loaf pan (I used two narrow ones—10 x 3½ and 7 x 3½), line with parchment paper (with the paper hanging over the sides), and then butter the parchment.  Pour in the batter and smooth with a spatula.

Bake for about 40 to 50 minutes, or until a toothpick comes out clean when inserted into the center of the cake. (The reference recipe has the cake bake for only 15 to 20 minutes, but they use a sheet pan which makes for a shallower cake and a faster cooking time; watch closely depending on your baking receptacle.)

Let cool in the pan.  Serve with a dollop of crème fraîche and a drizzle of honey.

Serves about 12

-Any leftovers can be stored in the freezer.

-Note the batter hangs in the fridge for a least 6 hours before baking.


Salty Vanilla Bean Cake with Black Pepper Balsamic Berries. Bang. Boom. Cake Feet.

Four people are sitting around a kitchen table.  It’s the fourth of July.  It’s raining. There’s prosciutto and capicola with some salty cheeses, sour cherry jam, and a rosé (a Lagrein sturdy enough to handle the charcuterie aggression). It’s a primer for what’s coming.

Chickpeas are tossed in the first pesto of the summer with local beans sautéed in Pernod.  There’s also a tomato basil salad with peaches and mozzarella, drizzled in balsamic vinegar and a grassy olive oil.

Plus homemade fettuccini made earlier in the company of warm rain.  Rain that canceled the scheduled fireworks.  So the freshly made nests of pasta will have to do.  Boom.

They are served with spicy tomato oil littered with dried peppers and sweetened with a spoonful of honey.  By the pasta course, another rosé has been taken down and most of another bottle of red is gone.  The evening has begun its descent towards an Amarone assigned to cover dessert.

And dessert does come.  By this time the votives are flickering their final breaths and Frank Sinatra’s crooning has mellowed full bellies.  Laugher is louder. Opinions with hearty conviction take hold. All this is preparation for the pleasant destruction that follows.

A salty vanilla bean cake with pastry cream insides.  It’s dense and unapologetically onerous. Slightly mellowed by a sidecar of summer berries tossed in Saba, balsamic, black pepper, and a spoonful of strawberry jam. A dessert that isn’t for the timid, yet is pretty much incapable of being disliked by anyone.

A dessert that causes body parts to puff.  There is a whole tablespoon of salt hidden in the cake, mind you.  But the wine and salty accoutrement do little to help the cause.  Feet swell a whole shoe size. So much so that it becomes difficult to put rain boots back on.  Cake feet, as they are quickly nicknamed in response.

But the cake. Oh, the cake.  Its thick slices have soft, creamy middles.  The dessert could easily stand on its own; in fact, it becomes forked at later in the evening by sated guests who still can’t stop.  But the berries add a spark of summer, and so they come highly recommended.

The night crackles.  Everyone rumbles home.  Slightly banged up, and fully satisfied.

Salty Vanilla Bean Cake with Black Pepper Balsamic Berries


pastry cream (makes extra)

4 cups whole milk
½ cup (100g) granulated sugar, divided
pinch kosher salt
¼ cup cornstarch
9 large egg yolks
2 ounces (55g) cold butter, cubed
3 tbsp vanilla paste

butter cake

16 ounces unsalted butter, room temperature
16 ounces (450g) granulated sugar
2 teaspoons vanilla paste
3 large eggs, room temperature
13 ounces cake flour
2 tsp baking powder
1 tbsp kosher salt

peppered berries

1 cup blueberries
2 cups cherries, pitted
½ cup currants
splash saba (grape must)
splash balsamic vinegar
few cracks of fresh ground black pepper
1 tbsp strawberry jam
pinch of salt


For the pastry cream, place a medium bowl inside a larger bowl filled with ice; set aside.

In a medium saucepan, combine the milk, ¼ cup sugar, and salt and set on medium heat.  In a medium bowl, whisk together the cornstarch and remaining ¼ cup sugar. When the milk has come to a boil, reduce the heat to low (watch the milk and turn it off if it starts to bubble).  Whisk the yolks into the cornstarch mixture.

Slowly whisk a little (about ¼ cup at a time) of the hot mixture into the yolk mixture; continue to mix in a little hot liquid in small amounts until the yolks become warm to the touch. Whisking constantly, slowly pour the warmed yolk mixture into the saucepan with the remaining milk. Cook over low heat, stirring, until it thickens (stay close by to prevent the eggs from getting too hot and scrambling).

Remove from heat and whisk in the butter and vanilla bean paste.  Transfer the pastry cream to the prepared ice bath.  Cover with plastic wrap pressed to the surface of the cream to prevent a skin from forming.  Allow to cool slightly and then place in the fridge to completely chill. 

Once the pastry cream has chilled and you are ready to make the cake, set the oven to 325 degrees. Butter one or multiple springform pans (see notes for sizing), line with parchment paper, and butter the parchment and sides.  Flour the pan, tap out the excess flour, and set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, scrapping down the sides of the bowl every minute or so.  Add in the vanilla paste and then the eggs one at a time, beating well after each addition.  Scrape the bowl and then add the dry ingredients on low speed until just combined.

In two pint glasses, place a pastry bag or ziplock bag and open each wide so batter can be filled in one of the bags and pastry cream in the other.  Smooth down the cake batter so it fills the bottom of the bag (clip a small corner of the bag if you are using a ziplock) and pipe a ring of batter in the bottom of your prepared pan, starting at the outer edges of the pan and slowly working in towards the center so that the entire bottom is covered.  Then pipe another ring along the inside perimeter of the pan on top of the first layer (see here for pictures).  This will hold the pastry cream inside. 

Fill the pastry cream bag, again ensuring the liquid collects in the bottom (clip a corner of the bag, if necessary) and pipe pastry cream along the inner ring, inside the space created with the batter.  Essentially, the batter will hold the pastry cream.  (You will not use all the pastry cream.)  Pipe another layer of batter on top, keeping it level with the ring of batter and sealing in the pastry cream.  (You may have extra batter.)  With moistened hands, gently smooth down the top of the cake.  Repeat with the second pan, if using.

Place a baking sheet under the cake pan(s) to collect any dripping batter. Bake the cake for 60 to 75 minutes, or until the top is deep golden brown and set.  Avoid opening the oven door for at least 50 minutes; try to rely on your oven light as necessary.

Allow to cool to room temperature before unmolding.  While cooling, combine all ingredients for the berries and chill until ready to serve.

Serves about 12

-You can easily cut the pastry cream recipe in half. I served extra with the cake and made the remainder into popsicles. I’d advise making the cream ahead of time (it will keep at least 2 days). 

- I used an 8-inch springform and had enough batter leftover for a scant fill of a 6-inch springform pan, as well. I didn’t have any issue baking the smaller cake and leaving it in the oven for as long as I did the 8-inch. (The pastry cream and high percentage of fat helps to keep everything nice and moist.)  Of note, the cake really rises so you’ll want the pans to be at least 2½ to 3 inches high.

-Any cake leftovers can easily hang in the fridge for a few days, or can be stored longer in the freezer.

-I mail-ordered vanilla paste (which is essentially vanilla bean plus sugar and thickener).  Theoretically, you can substitute one 1 vanilla bean pod per tbsp of the paste, though I’m not sure how this would affect the texture.