Parsley in cake?! I'm intrigued.

Props for originality but I don't think it's going to be supplanting chocolate anytime soon. On the other hand, if you ever needed a green cake for some reason... this looks better than food coloring.

SupPLANTing, you say?

It sounds like a nice follow-up to pork, lamb or fowl.  Or you can have it warm for breakfast with butter.

Is it sweet? Can't tell from author notes:

If we can put rosemary in our frozen yogurt and thyme in our cookies, there's nothing stopping parsley from treading over the line. You can even make this very green cake for St. Patrick's Day, with your pride intact and nothing artificial in play. It's festive and shamrock-forward, but also a bright spot at the end of a dense, salty meal.

Sweet-ish: 330 grams (1 2/3 cups) sugar and no icing.

Kind of like eating a scoop of ricotta cheese for dessert. Cool.

Come to think of it, ricotta might go well with it.