This is a Turkish cake Ispanakli Kek (Spinach Cake) that I came across a few years ago. You cannot tell its spinach, so don’t tell your guest or kids your secret ingredient until after they ate it…they will be amazed! Sometimes, the green is a richer and darker colour and sometimes its lighter, it does not affect the taste of the cake, its just the type of spinach I guess.
Its a great way to get your kids to eat spinach, with out them even knowing! Just ask who wants some green cake?
Update: It’s been about 8 years now that I have been making this cake, and honestly no one has guessed the secret ingredient!
What you will need:
- 3 eggs
1 tsp vanilla
1 1/2 cups of sugar
1- 6 oz or 8 oz bag of (big leaf) spinach, you need 1 cup puree, 3/4 cup is fine too*
3/4 cup of olive oil (light or extra light works best)
2 tbsp lemon juice
2 cups flour
3 tsp baking powder
1/2 tsp salt
Sweetened whipped cream or cool whip
Remove stems from spinach if too thick or long. Puree spinach in food processor or blender till pureed and looks like baby food, takes a few minutes so be patient.
Beat eggs and sugar till light and creamy, add vanilla. Add oil, lemon juice and 1 cup pureed spinach mix well.
In a separate bowl sift flour, baking powder, and salt (I use a whisk and blend in a bowl) and blend into spinach mixture for 1 minute. Pour into greased 3L (13×9 inch)Pyrex glass pan.
Bake at 350 for about 30 mins check with toothpick. Let cool in pan, when completely cool top with whipped cream.
If you like you can make it in 2- 9 inch pans and layer the cake, or make cupcakes.
* Use fresh not frozen spinach
* I have used 3/4 cups of puree and it is lighter in flavour, and it works just fine
So I made them with lemon buttercream mixed with whipping cream, was gonna make them with lemon cream cheese as suggested by some of you, but I forgot to take out the cream cheese to soften and I don’t have a microwave. The buttercream was delicious!
I used 1 stick of butter and 4 cups icing sugar for the buttercream and combined it with 1/2 cup of whipped cream, was enough icing for 22 cupcakes. I topped them with ground pistachios and strawberries. The kids loved it!:)