Friday, February 26, 2016

FoodBlogSwap: Turkish Spinach Cake

It is almost the end of the month and that means it is time for another FoodBlogSwap! This time I got to cook from Gewoon Lekker Koken. Or cook, I should say bake. Because Nick and I choose to make the Turkish Spinach cake. We love the Turkish kitchen and this is something that we never made before. It seemed interesting too. I figured it would be something like carrot cake. By that I mean that the carrots are in there but you can't taste them. It turned out I was right. Nick did most of the work on this cake. We changed it around a bit too, because Nick doesn't like the cherry pie topping, we left that out and we also put some cream cheese in the topping. I like that with carrot cake too and it seemed like a good idea. The cake did turn out great, so please don't be afraid to try it. Our cake looks a bit messy because we used the left over crumbles from cutting the cake on top and we always use parchment paper in our cake tin. It doesn't look that great, but it is very easy. You just lift the cake up with the paper and your cake tin stays clean.

Turkish Spinach Cake:
- 250 gr frozen spinach, defrosted
- 250 gr flour
- 200 gr sugar
- 150 gr sunflower oil
- 3 eggs
- 1 sachet (16 gr) baking powder
- 1 sachet (8 gr) vanilla sugar
- 1 tbsp lemon  juice
- pinch of salt

- 200 ml whipped cream
- about 50 gr cream cheese
- 1 sachet (8 gr) vanilla sugar
- 1 sachet (12 gr) klop-fix (makes your whipped cream more firm)

Pre heat the oven to 180 degrees. Line a sheet of parchment paper in a cake tin. Pout the oil with the spinach and puree this with a handheld blender. Mix eggs with both the sugars in a bowl until airy and creamy, about 10 minutes. Add the spinach with the lemon juice and mix through. Lastly sift the flour, baking powder and salt. Mix until the dry ingredients are incorporated. Bake in the oven for about 45 minutes. The cake is done when a toothpick comes out clean. Let the cake cool down.

For the filling we mix the whipped cream with vanilla sugar and the klop-fix. When the whipped cream is stiff, add the cream cheese and stir through. With a bread knife cut the top of the cake so it gets nice and even. Crumble those pieces and safe for later. Then cut the cake in half lengthwise. Spread the cake open and smear a layer of whipped cream on the cake with a big knife. Lay the top half back on the bottom half and spread the rest of the cream on top. Crumble the rest of the cake over it. Place the cake in the fridge to cool for at least 2 hours.

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