St. Patrick’s Day is right around the corner, so what better recipe to start with than one for green cake?
Let’s not get involved with food coloring; let’s go straight to the source, to the greenest of the green, to the stuff the kids will never touch – SPINACH! I recently came across a recipe for green cake that was promising in its ingredient list to pack in a full 8 ounces of spinach. That’s one way to get spinach into the kiddos! But my heart sank when I read it also called for a whole cup and a half of sugar and nearly a cup of oil (albeit olive). Off to the kitchen!
In the course of testing the recipe, I have eaten a LOT of spinach – raw in salad, creamed with dinner, etc etc. My son had enough, turned up his nose at it and asked if he could have some green cake for dessert. Silly boy.
Do yourself the favor and go through the effort of pureeing fresh spinach. It takes a bit of patience, but the gorgeous green color is worth it!
(adapted from http://momwhats4dinner.com/spinach-cake/)
Preheat oven to 350.
2 cups flour
1 Tbs baking powder
½ tsp salt
¼ cup honey
¾ cup sugar
½ stick butter (that’s ¼ cup), melted
scant ½ cup olive or canola oil
1 cup spinach puree (from about 8 oz fresh spinach)
2 Tbs lemon juice (or 1 Tbs white vinegar)
1 tsp vanilla extract
Mix the first three ingredients; set aside.
Mix eggs, honey and sugar. Add in butter, oil, spinach, lemon juice, and vanilla. Mix well. Add flour mixture to spinach mixture in three batches. Pour into prepared cake pan or muffin tin.
Bake at 350 for 20 (for cupcakes) to 30 (for cake) minutes. Done when cake tester inserted in center comes out clean.
What??!! You want icing? Read on…
8oz heavy whipping cream
4 tsp sugar
1 tsp vanilla
Put a bowl and your mixer beater in fridge to chill, about 20 minutes. Beat cream at high speed until thick, add in sugar. Stiff peaks should form; add in vanilla.
If you want to really get crazy, save some of the spinach puree – a teaspoon or two ought to do it – and put that in your whipped cream. Deliciously green!
[box] Casey DelliCarpini is a mom, wife, student, worker, knitter and self-diagnosed Foodie. She spends her spare time scouring farmer’s markets, and creating jams, jellies, pickles and baked goods galore. She loves to share, but please don’t ask her for her family recipe for bread-and-butter pickles. She guards that with her life.[/box]