Spinach Cake Recipe

Name: Spinach Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 eggs; 1 1/2 cups sugar; 1 teaspoon vanilla; 500 g spinach, roots cut off, washed, drained; 1/2 cup olive oil; 1 tablespoon fresh lemon juice; 2 1/2 cups flour; 1 teaspoon baking powder; For Garnish; 1 cup whipped cream

Servings: persons

3 eggs
1 1/2 cups sugar
1 teaspoon vanilla
500 g spinach, roots cut off, washed, drained
1/2 cup olive oil
1 tablespoon fresh lemon juice
2 1/2 cups flour
1 teaspoon baking powder
For Garnish
1 cup whipped cream

1
Preheat oven to 375u00b0F.
2
Brush a 41 x 24 baking pan with oil, dust with flour. Set aside.
3
Puree the spinach in a food processor, put aside. ( Do not cook, it should be raw).
4
Whisk together the egg and sugar for 2-3 minutes.
5
Add olive oil, lemon juice and pureed spinach, mix well for 1 minute.
6
Sift flour, vanilla and baking powder into the mixture.
7
Mix well, for a few minutes.
8
Pour the mixture into the baking pan. Cook for 30 minutes. (It is done when a knife inserted into the center comes out clean.).
9
When cooled, cut off the cake's all sides 1/2 inch thick and powder the crumbs with a blender.
10
Remove to a serving platter.
11
Spread whipped cream on top and sprinkle the powdered cake on top of the cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, 1 1/2 cups sugar, 1 teaspoon vanilla, 500 g spinach, roots cut off, washed, drained, and more.

Yes, Spinach Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach Cake

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