Thursday, January 3, 2013

Spinach Cake

I'm sharing another ethnic recipe with you today.  This is a cake made from spinach and is as sweet and moist as any cake.  The original recipe calls for a whipped cream topping, but I like the cream cheese frosting.  It really adds something.  If you want it a little lighter, then top it with whipped cream.  

Spinach Cake (Ispanakli Kek – Turkish Spinach Lemon Cake)

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 of oil
2 tbsp. lemon juice
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
Cream cheese frosting

Remove stems from spinach. Puree spinach in food processor until liquid.

Beat eggs and sugar until they are light and creamy. Add oil, lemon juice and 1 cup pureed spinach  and mix well.

In a separate bowl sift flour, baking powder, and salt add and blend into spinach mixture for 1 minute until it is well blended.   Pour into a greased 13 × 9 inch cake pan.

Bake at 350 degrees F. for about 30 minutes.  Check with toothpick.  Let cool in the pan.   

Ice the cake or top with whipped cream.

If you like you can make it in two  9 inch pans and make a layer cake or cupcakes.   It’s a Turkish recipe, but wouldn’t this be great for St. Pat’s Day? Won’t people be surprised when you cut into it?

Tomorrow I think I'll share another fun off-the-wall recipe with you, tomato soup cake.  

Be happy and may God bless you and yours.  

No comments:

Post a Comment