Hello everyone! I haven’t been here for ages! I know 😦 I didn’t feel well and I had to rest a lot 😦 Anyway… I’m back and next week… Halloween!! I’m baking this weekend green cake… I know it looks scary and it is ONLY for the bravest to eat 😉 Why? Please read the recipe…
Ingredients for sponge:
1 cup of sugar
3/4 cup of oil
2 cups flour and 1/2 cup potato flour
1/3 teaspoon of vanilla aroma
2 flat teaspoons baking powder
1/2 teaspoon of soda
250g fresh spinach or 400g frozen
1 pack of real vanilla sugar 16g
Ingredients for cream:
500g of chilled whipping cream
4 teaspoons of gelatine
3 tablespoons of icing sugar
1 pack of vanilla sugar 16g
lemon zest (if you want)
pomegranate seeds for sprinkling
Wash spinach, drain and blend. If you use frozen one – first defrost spinach, drain and blend. Sift flour and mix with baking powder, baking soda. Set the oven to 170 ° C on the up-down function (I baked in fan function). Beat the eggs with the sugar for about 6-7 minutes. Then, while stirring, pour slowly the oil. Add the ground spinach, aroma and mix. Combine wet ingredients with dry and mix very gently with a spatula.
Place the cake in a 26cm cake pan covered with baking paper. Bake for 60 minutes. Leave cake to cool down (it may drop slightly). Cut off about 1/3 of the cake horizontally (if it is too thick on the outside and brownish, then cut off the top) and crush them in hands. Put the remaining cake top back into the cake.
Mix gelatine with 1/4 cup of hot water, stir it occasionally and leave it to cool down. Whip the cream with icing and vanilla sugar. Slowly, add gelatine and lemon zest if you are using it. Pour cream on the cake, then sprinkle with crushed cake and pomegranate seeds. Keep cake in the fridge for about 2-3 hours.
Yes, it is cake with spinach, but trust me you don’t really feel it. Spinach makes the cake nice and moist 🙂 It is definitely worth to try it.
To see original recipe click here. I use the different method to prepare the cream.