Ingredients

4 cups tightly packed, from about five bunches of parsley leaves

1 cup tightly packed, from two bunches mint leaves

¾ cup good olive oil, plus more for the pan

2 cups plus 1tbs all-purpose flour

1tbs plus 2tsp cornstarch

2¼tsp salt

1½tsp baking powder

4 large eggs, at room temperature

2/3 cups sugar

Method

1. To make the herb-oil mixture, put a fourth of the parsley and mint in a strong blender or food processor.

Blend it on low speed, using a blender stick to help crush the herbs while the blade is spinning (or stop the machine from time to time to push the herbs back down toward the blade).

Slowly increase the speed to medium (or a steady puree, in a food processor) and continue adding the rest of the herbs until you have added all of them.

In a steady stream, add half of the olive oil. Mix on medium-low speed (or pulsing, if using a food processor) until all is combined.

Add the remaining olive oil and blend for no longer than 10 seconds. The mixture will look loose and stringy.

Scrape out the blender to get all of the parsley mixture, transfer it to a bowl, and refrigerate until ready to use.

In a bowl, combine the flour, cornstarch, salt, and baking powder and set aside.

Whip the eggs for about 30 seconds. Add the sugar and mix on high speed until the mixture is very thick and turns a pale yellow colour, for about three minutes.

Turn the mixer speed down to low and add the herb-oil mixture.

With the machine still running, add the flour mixture and mix until just combined. Do not over mix.

Pour the batter into a container and refrigerate it for between six and 24 hours.

Preheat the oven to 340°F and line the bottom of the pan with parchment paper and lightly oil the paper.

Pour the batter into pan and smooth out the top with a spatula.

Bake for 12 to 18 minutes, rotating the cake halfway through. If the top begins to brown before the inside of the cake is done, turn the heat down to 330° and let it cook a couple of minutes longer.

When a cake tester inserted in the centre of the cake comes out clean, it's done. Let it cool in the pan.