Introduction:
Hello everyone ! Today, I’m excited to share with you a recipe for Spinach Cake that will rival even the best pastries you’ve had! This delightful treat is not only delicious but also a fantastic way to sneak some greens into your diet—especially for the kids! Whether you’re looking for a new dessert to impress your family or just want to try something unique, this Spinach Cake is a must-make. Ready to get started? Let’s dive into this scrumptious recipe!
Ingredients:
For the Spinach Puree:
250 grams of fresh spinach, thoroughly washed
1/2 cup hot water
For the Cake:
3 large eggs
1 cup sugar
1/2 cup milk
1/4 cup vegetable oil
1 cup spinach puree (see above for instructions on how to make it)
2 cups all-purpose flour
1 packet (about 10 grams) baking powder
1 packet (about 10 grams) vanilla sugar or 1 teaspoon vanilla extract
For the Decoration:
1 cup ready-made pastry cream (store-bought or homemade)
Fruits of your choice (such as strawberries or bananas)
Crumbled cake pieces (from the trimmings of the cake)
Optional for Homemade Pastry Cream:
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
Instructions:
Prepare the Spinach Puree:
Place 250 grams of fresh spinach into a saucepan and add 1/2 cup of hot water.
Cook the spinach for 1-2 minutes until wilted and soft.
Transfer the spinach to a blender and puree until smooth. If needed, add a little more water to achieve a smooth consistency.
Measure out 1 cup of spinach puree for the cake. Store any extra puree in the freezer for future use.
Make the Cake Batter:
Preheat your oven to 340°F (170°C).
In a mixing bowl, beat 3 eggs with 1 cup of sugar until light and fluffy.
Add 1/2 cup of milk, 1/4 cup of vegetable oil, and 1 cup of spinach puree to the egg mixture. Mix well.
Gradually add 2 cups of flour, 1 packet of baking powder, and 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract). Mix until just combined.
Bake the Cake:
Pour the batter onto a lined and greased baking tray, spreading it evenly.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely on a wire rack. Once cooled, carefully turn it out of the pan and remove the parchment paper.
Shape the Cakes:
Using a cookie cutter or glass, cut the cake into circles. You should be able to get about 6-8 cakes, depending on the size of your cutter.
Assemble and Decorate:
Crush the leftover cake scraps in a food processor until you have fine crumbs.
Top the cream with slices of fruit (strawberries or bananas work great).
Cover the fruit with another layer of pastry cream.
Coat the cakes with the crumbled cake pieces to fully cover the cream.
Optional Pastry Cream Recipe:
Heat 2 cups of milk in a saucepan.
In a separate bowl, whisk together 1/2 cup sugar, 1/4 cup cornstarch, and 2 egg yolks.
Slowly add hot milk to the sugar mixture, stirring constantly.
Return the mixture to the saucepan and cook over medium heat until thickened.
Remove from heat and stir in 1 tablespoon butter and 1 teaspoon vanilla extract. Let cool before using.
Serve and Enjoy:
Your Spinach Cakes are now ready to serve! They look beautiful and taste even better. Perfect for any occasion!
Nutritional Information (Approximate per Cake):
Calories: 220
Carbs: 30g
Fat: 9g
Protein: 4g
Conclusion:
And there you have it! This Spinach Cake is not only a feast for the eyes but also a treat for your taste buds. It’s incredibly easy to make, and the result is a deliciously moist cake that’s perfect for any occasion. I hope you enjoy making and eating this delightful dessert as much as I do. If you try out this recipe, don’t forget to give me a thumbs up, share it with your friends and family! Thanks so much for watching, and I’ll see you in the next article. Bye for now!
Created by : Delicious Recipes
Introduction:
Hello everyone ! Today, I’m excited to share with you a recipe for Spinach Cake that will rival even the best pastries you’ve had! This delightful treat is not only delicious but also a fantastic way to sneak some greens into your diet—especially for the kids! Whether you’re looking for a new dessert to impress your family or just want to try something unique, this Spinach Cake is a must-make. Ready to get started? Let’s dive into this scrumptious recipe!
Ingredients:
For the Spinach Puree:
250 grams of fresh spinach, thoroughly washed
1/2 cup hot water
For the Cake:
3 large eggs
1 cup sugar
1/2 cup milk
1/4 cup vegetable oil
1 cup spinach puree (see above for instructions on how to make it)
2 cups all-purpose flour
1 packet (about 10 grams) baking powder
1 packet (about 10 grams) vanilla sugar or 1 teaspoon vanilla extract
For the Decoration:
1 cup ready-made pastry cream (store-bought or homemade)
Fruits of your choice (such as strawberries or bananas)
Crumbled cake pieces (from the trimmings of the cake)
Optional for Homemade Pastry Cream:
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
Instructions:
Prepare the Spinach Puree:
Place 250 grams of fresh spinach into a saucepan and add 1/2 cup of hot water.
Cook the spinach for 1-2 minutes until wilted and soft.
Transfer the spinach to a blender and puree until smooth. If needed, add a little more water to achieve a smooth consistency.
Measure out 1 cup of spinach puree for the cake. Store any extra puree in the freezer for future use.
Make the Cake Batter:
Preheat your oven to 340°F (170°C).
In a mixing bowl, beat 3 eggs with 1 cup of sugar until light and fluffy.
Add 1/2 cup of milk, 1/4 cup of vegetable oil, and 1 cup of spinach puree to the egg mixture. Mix well.
Gradually add 2 cups of flour, 1 packet of baking powder, and 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract). Mix until just combined.
Bake the Cake:
Pour the batter onto a lined and greased baking tray, spreading it evenly.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely on a wire rack. Once cooled, carefully turn it out of the pan and remove the parchment paper.
Shape the Cakes:
Using a cookie cutter or glass, cut the cake into circles. You should be able to get about 6-8 cakes, depending on the size of your cutter.
Assemble and Decorate:
Crush the leftover cake scraps in a food processor until you have fine crumbs.
Top the cream with slices of fruit (strawberries or bananas work great).
Cover the fruit with another layer of pastry cream.
Coat the cakes with the crumbled cake pieces to fully cover the cream.
Optional Pastry Cream Recipe:
Heat 2 cups of milk in a saucepan.
In a separate bowl, whisk together 1/2 cup sugar, 1/4 cup cornstarch, and 2 egg yolks.
Slowly add hot milk to the sugar mixture, stirring constantly.
Return the mixture to the saucepan and cook over medium heat until thickened.
Remove from heat and stir in 1 tablespoon butter and 1 teaspoon vanilla extract. Let cool before using.
Serve and Enjoy:
Your Spinach Cakes are now ready to serve! They look beautiful and taste even better. Perfect for any occasion!
Nutritional Information (Approximate per Cake):
Calories: 220
Carbs: 30g
Fat: 9g
Protein: 4g
Conclusion:
And there you have it! This Spinach Cake is not only a feast for the eyes but also a treat for your taste buds. It’s incredibly easy to make, and the result is a deliciously moist cake that’s perfect for any occasion. I hope you enjoy making and eating this delightful dessert as much as I do. If you try out this recipe, don’t forget to give me a thumbs up, share it with your friends and family! Thanks so much for watching, and I’ll see you in the next article. Bye for now!
Created by : Delicious Recipes
