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.

Why You’ll Love This Recipe:

Unique Appearance: The vibrant green color from the spinach makes the cake a showstopper.

Moist Texture: Spinach adds natural moisture, keeping the cake tender and soft.

Healthier Option: With spinach and cream cheese, this cake is lower in sugar and more nutritious than traditional cakes.

Delicious and Surprising: Spinach is virtually undetectable in taste, making it a fun and unique twist on a classic dessert.

Conclusion:

Spinach Cake is a delightful and unexpected dessert that combines a vibrant appearance with a moist and fluffy texture. Its subtle, earthy flavor, balanced by the sweet cream cheese frosting, makes it a perfect cake for any occasion. Not only is it visually stunning, but it also provides added nutritional benefits from the spinach. Whether you’re hosting a party or just looking to bake something unique, this Spinach Cake will surely impress with its flavor, color, and health benefits.