Egg-free Parsley & Cheese Pound Cake

• 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

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.
5. Add the cake flour and mix well.
6. Add the cheese to the batter from Step 4 and mix.
7. Pour the batter into pound cake pans.
8. Bake at 180 degrees for 30-35 minutes.
9. (The cakes will expand to about 1.5 times their original size)
10. After they cool, they're done.
11. These cakes are delicious right out of the oven or chilled in the refrigerator.

italian parsley, flour, baking powder, milk, sugar, salt, olive oil, cheese

Taken from cookpad.com/us/recipes/150653-egg-free-parsley-cheese-pound-cake (may not work)