Spinach cake with passion fruit mascarpone cream
Beautiful green spinach cake that doesn't taste of spinach :) It's so moist and refreshing, the colour makes it a perfect spring/Easter cake. I'm going to experiment more with spinach in the future, I had no idea it would be such a great natural food colouring. This cake could easily be made into cupcakes or loaf cakes. Please share your experiments with me :)
ingredients
for the cake:
350g fresh baby spinach (blended to puree consistency)
235g sugar
250ml rapeseed oil
3 teaspoons baking powder
250g plain flour
3 medium eggs
zest of 1 lemon
for the cream:
300ml whipping cream
250g mascarpone
5 tablespoons passion fruit curd - recipe here (you can skip it or add any other curd you want)
two 20 cm cake pans, greased with butter and dusted with flour
mini eggs to decorate
instructions
for the cake:
1. In a bowl, sift the flour and baking powder. Set aside.
2. In a large bowl, beat together the sugar and eggs, until they become light and very foamy.
3. Pour in the oil while beating.
4. Add the lemon zest and spinach and beat until the ingredients are fully combined.
5. Slowly mix in the flour with a spoon.
6. Preheat the oven to 170C and divide the batter equally between the prepared cake pans.
7. Bake for around 30 minutes or longer (test if the skewer comes out clean before removing it from the oven).
8. Let the cakes cool down slightly before removing them from the pans.
for the passion fruit cream:
1. Combine the mascarpone cheese and whipping cream in a large bowl and beat with an electric mixer until stiff.
2. Add the passion fruit curd and mix in gently with a spoon.
- spread the majority of cream between the cakes and transfer the rest to a piping bag with a nozzle attached
- arrange spinach leaves on top and pipe little rosettes with the remaining cream
- decorate with some mini eggs or fruit of your choice
I modified a recipe from mojewypieki.com
enjoy!
