This is a Turkish cake Ispanakli Kek – Spinach Cake that I came across a few years ago. You cannot tell it’s spinach, so don’t tell your guests or kids the secret ingredient until after they eat it…they will be amazed! Sometimes the green is a richer and darker in colour and sometimes it is lighter, it does not affect the taste of the cake, it’s 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 10 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 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 until pureed and looks like baby food, takes a few minutes so be patient.
Beat eggs and sugar until light and creamy, add vanilla. Add oil, lemon juice and add the 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 one minute. Pour into greased 3 L 13 x 9 inch Pyrex glass pan.
Bake at 350 for about 30 minutes, 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!:)
I love this!