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New invention! Green Chile Cake recipe. Any adventurers out there?

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I was surprised how well this turned out. I took my favorite applesauce recipe and substituted pureed green chiles, adjusting some for dry/liquid balance. I'm in Denver and added a little extra flour for high altitude. I have not tried it at low altitude, but I expect it should work well as-is.

Green Chile Cake

Don’t let the color of the batter put you off (fondly referred to as puke-green)!
This is a sweet spice cake made with pureed green chiles. I used fresh roasted 6-4’s (a mild Anaheim hybrid with a slight bite). This cake has a nice, full flavor with a slight heat sensation afterward. Very interesting. I would only use mild chiles in this recipe. Some say it’s addictive.

2 1⁄2 cups all-purpose flour
2 cups sugar
1 1⁄2 teaspoons baking soda
1⁄4 teaspoon baking powder
1 1⁄2 teaspoons salt
1 teaspoon cinnamon
1⁄2 teaspoon cloves
1⁄2 teaspoon allspice
1 1⁄2 cups green chiles (if using canned, separate the chiles from the liquid before measuring and use the liquid as part of the 2/3 cup milk)
2/3 cup milk (or milk combined with chile juice from canned chiles)
1⁄2 cup oil
2 eggs

Heat oven to 350 degrees. Grease and flour baking pan 13x9x2 inches. Put green chiles and milk in blender and puree. Measure all ingredients into large mixer bowl. Blend 1⁄2 minute on low speed, then 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake approximately 55-65 minutes or until wooden pick inserted in center comes out clean. Cool.

For updates and variations on this recipe, see http://denvergreenchili.com/recipes.aspx.

Let me know if you like it or have suggested changes.

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