Spinach Cake Recipe
Spinach season is slowly coming to an end. It is not easy to find fresh spinach these days, as it was at the beginning of winter. If you come across it at the market or in the market, I don't think you should miss the undamaged spinach leaves. You will also have the opportunity to try this cake.
One of the most common questions I get about cake is the color of the cake. As a matter of fact, I didn't know there was a problem with the color. I hadn't thought much about it either. But when I looked carefully at what I did in my next experiments, I saw that some things that were not paid attention to would adversely affect the color of the cake. First of all, the choice of spinach is important. The fresher it is, the better the color of your spinach cake will be. I don't know if you've noticed before, but hard leaf spinach is darker in color and turns darker when cooked. Secondly, you should pay attention to the cooking method. I think the best method is steam cooking. When it is boiled in water, some of the color will be removed during this process while straining the water. You should prepare the puree just before the cake. After pureeing, the color will darken as it waits. If you don't want to leave the preparation of the spinach to the last minute, you can cook it a day in advance and store it in the fridge. But do not keep this period longer than 1 day. Use not only the leaves, but also the stems of the spinach. Since the color of the stems is lighter, it will make the Puree and therefore the cake have a more vivid color.
For pastry cream, you can use the cream in the recipe or you can use whipped cream. For a 24 cm cake, it will be sufficient to whisk 2 packets of whipped cream with 1.5 cups of milk. But no whipped cream gives the flavor of fresh cream. Whipped cream is my life saver in the kitchen, if you say I will never give up, at least try to buy from good brands. Because the flavors of whipped cream (especially those sold in some markets) belonging to unknown brands are competing with each other in artificiality. Some of them even have a bad smell as well as the aroma. If you have a brand that you buy all the time, your taste may be used to it. But you may be torturing your guests without knowing it.
You can prepare the cake for your guests a day in advance and serve it the next day. It will be sufficient to store it in the refrigerator in an airtight manner.
Enjoy the recipe...
Spinach Cake Recipe with Video
Ingredients
For the Cake;
- 3 eggs,
- 3/4 cup sugar,
- 1/2 cup of milk,
- 3/4 cup of neutral oil,
- 300 g spinach,
- 1 pack of baking powder,
- Vanilla with the tip of the knife,
- 3 cups of flour.
For the filling cream;
- 3 cups of milk,
- 1/3 cup of flour,
- 1/4 cup of corn starch,
- 3/4 cup of sugar,
- 1 egg,
- 1 tablespoon of butter,
- Vanilla with the tip of the knife,
- 1 banana for the filling (optional).
OR
- Whipped cream.
Preparation
- Steam the spinach and wait for it to cool,
- Blend the spinach, milk and oil with a blender or food processsor until it reaches a smooth consistency,
- Beat the eggs and sugar until they reach creamy consistency,
- Add the spinach mixture and mix until well mixed,
- Slowly add the flour, baking powder and vanilla and whisk,
- Pour the cake dough into a greased 24 cm springform mold,
- Bake in a preheated oven at 180 degrees until the toothpick test comes out clean (do not open the door for the first 20 minutes),
- While the cake is baking, whisk milk, flour, starch, egg and sugar in a saucepan for the cream,
- Cook over medium heat, stirring constantly, until it thickens.
- Remove from heat, add butter and vanilla and whisk,
- Whisk it occasionally to prevent it from forming a crust until it cools down,
- Cut the edges and top crust of the cooled cake thinly,
- Cut the curve formed in the middle and crumble it with your hand or in e food processor,
- Cut the cake in half horizontally,
- Apply half of the cream on the first layer,
- If you are going to use it, arrange banana slices on it,
- Place the second piece,
- Cover the top and sides of the cake with the remaining cream,
- Cover the top and sides of the cake with cake crumbs,
- Serve after resting in the refrigerator for 1 hour.
Enjoy your meal...