Sorrel Frosting
Find Hollis's companion recipes for sorrel crackers and cake, and her list of words for sorrel used in Alaska.
This showy cake emerges from the oven a bright green color. Complemented by the berry filling and sorrel frosting, this stunner beautifully centers any dinner party table. The cake has a moist crumb and sweet-tangy flavor that is bright and light, perfect for enjoying in Alaska’s long bright and light spring or summer days. You won’t need to worry about leftovers, but in the off chance you have any, leftovers will freeze for up to 2 months, or rest on the counter for 2-3 days.
Find Hollis's companion recipes for sorrel frosting and crackers, and her list of words for sorrel used in Alaska.
Makes two 8-inch cake layers or eight 4-inch mini-cake layers
Ingredients
For the cake
- 1½ tablespoons apple cider vinegar
- 2 cups packed sorrel leaves
- ¾ cup neutral oil
- 2 tablespoons vanilla extract
- 3 cups flour (I used 1 cup fava and garbanzo flour, 1 cup almond flour, ½ cup coconut flour, and ½ cup sorghum flour)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 1½ cups and 2 tablespoons granulated sugar
- 2¼ cups milk
- Sorrel frosting (recipe linked in intro)
- Edible flowers, such as bluebells or fireweed petals, for garnish (optional)
For the filling
- 1 cup fresh strawberries (or berry of choice), stems removed and sliced
- 1 tablespoon flaxseed meal or powdered psyllium husks
Preparation
Grease pans or line with parchment. Preheat oven to 350° F.
Combine all dry ingredients, including sugar, and whisk well to combine.
In a blender, combine the sorrel, vanilla, oil, and vinegar. Blend until well mixed. Gently mix into the dry ingredients, then slowly add in milk. Batter should be thick. Pour into cake forms and bake for 25–35 minutes, or until a cake tester comes out clean. Let cakes cool completely.
Meanwhile, make filling. In a small saucepan, warm strawberries until they release juices. Using a fork, lightly macerate the berries, adding the flaxseed or psyllium husks. Let stand 10 minutes, or until somewhat congealed. Spread a thin layer of the berries between cake layers. Frost with sorrel frosting, top with edible flowers, and show off.
First published in the Spring 2020 issue of Edible Alaska.
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