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.