Spinach Cake Recipe

Spinach Cake Recipe

Ingredients:
For the Cake:

• • 1 handful fresh spinach
  • ⅓ cup milk (85 ml)
  • 4 large eggs

• • 1 ½ cups sugar (300 g)
  • 1 ½ cups all-purpose flour (240 g)
  • 2 teaspoons baking powder (10 g)

For the Cream:

• • 2 packets whipped cream powder (150 g)
  • 1 cup cold milk (250 ml)

• 1 teaspoon vanilla extract (5 g)
• 150 g (⅔ cup) mild cream cheese

Directions:

• • Prepare the Spinach Puree:
    • Wash and pat dry the spinach.
    • Blend spinach with ⅓ cup milk until smooth and bright green. Set aside.

• • Prepare the Cake Batter:
    • • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
      • In a large bowl, beat the eggs and sugar with an electric mixer until light and fluffy (about 5 minutes).
      • Mix the spinach puree into the egg mixture.

     

    • Sift together flour and baking powder in a separate bowl. Gradually add to the wet mixture and mix until just combined.
  • Bake the Cake:
    • • Divide the batter evenly between the prepared cake pans.

     

    • Bake for 25-30 minutes, or until a toothpick comes out clean.
    • Let cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

• • Prepare the Cream:
    • In a large bowl, beat the whipped cream powder, cold milk, and vanilla extract on high speed until stiff peaks form.
    • Add cream cheese and continue beating until smooth and creamy.

• • Assemble the Cake:
    • • Level the tops of the cakes if necessary.
      • Spread a layer of frosting on one cake layer, then place the second layer on top.
      • Frost the top and sides of the cake with the remaining cream cheese frosting.

     

  • Chill and Serve:
    • Refrigerate the cake for at least 1 hour to set before serving.

Serving Suggestions:

• • Serve chilled for the best texture and flavor.
  • Pair with fresh berries or a drizzle of berry compote for a fruity contrast.

• Garnish with a sprinkle of powdered sugar or edible flowers for a decorative touch.

Cooking Tips:

• • Use a high-speed blender to puree the spinach for a smoother consistency.

• For even cake layers, weigh the batter as you divide it between the pans.
• Make sure the cake layers are fully cooled before frosting to prevent melting.

Nutritional Benefits:

• • Spinach: Rich in iron, vitamin A, and vitamin K, providing a nutritional boost without affecting flavor.
  • Eggs: Offer high-quality protein, vitamins, and healthy fats.
  • Cream Cheese: Adds a source of calcium and protein.

Dietary Information:

• • Vegetarian: Suitable for vegetarians.
  • Nut-Free: Does not contain nuts, safe for those with nut allergies.

• Lower Sugar: This recipe uses natural ingredients to lower the overall sugar content.

Nutritional Facts (per slice):

• • Calories: 220-250

• • Protein: 5g
  • Carbohydrates: 30g
  • Fat: 12g

• Fiber: 1g
• Sugar: 20g

Storage:

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• You can freeze unfrosted cake layers for up to 1 month; thaw before frosting.