Well, the cake isn't poisonous, but the green color makes it look a bit toxic. The cake is a regular poundcake with green food coloring and some marzipan for some luxury.

This green poundcake was a classic cake to bring to school at birthdays and for "klassens time," a kind of free-time, where you might discuss current topics and issues, and maybe eat cake.

The vibrant color made me think, that it would be perfect for Halloween.

Makes one 9-inch square sheet pan.

Ingredients:

250 g butter, salted, room temperature
250 g sugar
35 g marzipan or 1 teaspoon almond extract
2 medium eggs. room temperature
1 teaspoons vanilla paste or the seeds from ½ vanilla bean
250 g all-purpose flour
1 teaspoon baking powder
1/2 cup (120 ml) milk
green food color, I used a smallamount Wilton icing color

Frosting:

100 g confectionary sugar (powdered sugar)
1 tablespoon unsweetened cocoa
about 2 tablespoons water

Directions:

Preheat the oven to 355℉ (180℃). Line a baking pan with parchment paper.

Cream the butter to fluffy and pale, with the sugar, add the marzipan and vanilla and mix until fully incorporated. Mix in one egg at a time. Mix flour and baking powder and add it with the milk and food coloring. Be careful not to over-mix the batter, mix until just incorporated.

Pour the batter in the pan, and bake the cake for about 25-35 minutes, until a cake tester comes out clean.

Let the cake cool in the pan. Mix the frosting, and frost the cooled cake.

Serve the cake with a good cup of tea or coffee.

Enjoy!

Danish version:

Grøn giftkage

Ingredienser:

250 gsmør, saltet, stuetemperatur
250 g sukker
35 g marcipan eller 1 tsk mandelessens
2 medium æg, stuetemperatur
1 tsk vanilje pasta eller kornene fra ½ vaniljestang
250 g hvedemel
1 tsk bagepulver
120 ml mælk
lidt grøn frugtfarve, jeg brugte en lille smule grøn Wilton icing color

Glasur:

100 g flormelis
1 spsk kakaopulver
ca 2 spsk vand

Fremgangsmåde:

Forvarm ovnen til 180℃. Beklæd en bradepande med bagepapir.

Rør smør let og luftigt med sukker. Tilsæt marcipan og vanilje, og rør massen indtil du har en homogen masse. Æggene blandes i ét ad gangen. Pisk godt imellem hvert æg. Tilsæt de tørre ingredienser og mælk + frugtfarve skiftevis. Rør kun dejen så den lige er homogen. Hvis dejen overmikses ender du op med en tung og kompakt kage i stedet for en let og luftig.

Hæld dejen i bradepanden, og bag kagen i ca. 25-35 minuter, indtil der ikke hænger dej ved en nål/tandstik, når den prikkes i kagen.

Lad kagen køle i bradepanden. Bland glasuren, både en kakao, og en lille smule hvid. Dekorer den kølede kage. Jeg udstak mindre runde kager før dekoreringen.

Velbekomme!