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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