Spinach Cake

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 the secret ingredient until after they eat 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. 

It’s a great way to get your kids to eat spinach, without 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
    Topping:
    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

 

This is the texture you want for the spinach puree, that can be achieved using a food processor or blender

Spinach puree with the egg mixture

Spinach cake batter, beat batter for 1 minute, do not over beat

Spinach Cupcakes

Spinach Cupcakes with Whipped Cream

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!:)

Spinach Cake Cupcakes with Lemon Buttercream Frosting

 

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Comments

  1. Hi! I’ve just tried the receipy, but it’s so much lighter in green than yours. I was wondering, how about using cooked/baked (don’t know exactly the word in english) spinach, so that maybe the colour would be brighter? Do you think it would change the taste?

    • Hi Alex, you do not want to use cooked spinach, only fresh raw spinach, it would ruin the flavour of the cake. If you use baby spinach it will be lighter. Every batch of spinach is different. If you use dark leaved spinach it should make a darker batter. As you can tell by the photo’s the cupcake is lighter than the cake.
      Thank you for your question.

  2. I was looking for a recipe to use some canned spinach and found this. I used one can of spinach squeezed the water out and still pureed it. Plus I didn’t have oil so I used unsweetened applesauce and added an extra tsp. of vanilla since I didn’t have lemon juice. My daughter and I loved it! Thanks for the recipe!

    • Wow, I never heard of canned spinach, how interesting! Thank you for letting me know, happy to hear it worked out for you Nikki! Oh and thanks for telling me the applesauce worked, I was asked about it before.

  3. just want to eat cake says:

    Why the big leaf kind of spinach? I can only find baby spinach at all of our local stores–will that impact the color or the flavor? Thanks!

  4. just want to eat cake says:

    Can I use baby spinach instead? Will that impact the flavor, or the color? Can’t find the big leaf kind anywhere…

  5. Loved the recipe. Something different to use up the spinach from the garden. I tried it with some coconut sugar.

  6. Can I ask what flour you used? Im UK based so I can use plain flour (all purpose) or Self Raising Flour. We dont have Cake flour here.

    Thanks
    Sophie

  7. We don’t use regular sugar, would honey work? I’m not sure how much it would change the taste. Also, does this taste a lot like spinach? I love it but my son isn’t a fan.

    • Hi C,
      I really don’t know to tell you the truth, have you baked with honey before? I only bake with sugar, maybe you can check a baking forum about that. Baby spinach has less of a flavour than regular spinach, the added lemon helps with that. Enjoy!

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