Fluffy and Light Spinach Poundcake

1. 1

   Boil the spinach, wring it out and puree in a blender or food processor with the milk.

2. 2

   Alternatively, grind it up patiently in a grinding bowl until it forms a paste!

3. 3

   Have the butter at room temperature and add the granulated sugar.

4. 4

   Mix them together until creamy.

5. 5

   Add the beaten eggs a little at a time, then add the pureed spinach from step 1.

6. 6

   When the spinach has been incorporated, add the pancake mix, and fold it in using a rubber spatula.

7. 7

   Pour the batter into the pancake tin, and bake in a 180C oven for 35 to 45 minutes.

8. 8

   It's done when a skewer poked in the middle comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.