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
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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