Strawberry Spinach Cake
Indulge in a captivating symphony of flavours with this Strawberry Spinach Cake, a delicious creation that combines the freshness of ripe strawberries with the earthy essence of tender spinach.
90 min
Easy
Recipe Ingredients
Ingredients for the spinach base
- 250 grams spinach, blanched and puréed (I had 500 grams of fresh spinach. After blanching and puréeing, about 250 grams remain.)
- 3 eggs, at room temperature
- 200 grams caster sugar
- 100 millilitres milk, at room temperature
- 100 millilitres vegetable oil
- 350 grams plain flour
- 1 ½ teaspoons baking powder
- pinch of salt
Ingredients for the Ermine filling
- 300 millilitres milk
- 30 grams plain flour
- 250 grams unsalted butter, at room temperature
- 200 grams caster sugar
- 1 teaspoon vanilla extract (optional)
- 150 grams strawberries, quartered (for distributing over the filling)
Ingredients for the strawberry cream
- 200 grams strawberries, washed and hulled
- 50 grams caster sugar
- 6 grams gelatin powder
- 200 millilitres whipping cream
Additional ingredients
- 200 millilitres whipping cream
- few strawberries for garnish
Methods
1. Preheat the oven
Preheat the oven to 180°C (350°F) and line a baking tray with baking parchment.
2. Make the spinach base
Place the washed spinach leaves in a saucepan of boiling water. Cook for just a minute, then transfer the leaves to ice water. This will prevent the spinach from cooking further, and it will preserve the colour. Drain the spinach, purée it, and set it aside.
In a large mixing bowl, beat 3 eggs with 200 grams of caster sugar until light and fluffy. Add 100 millilitres of vegetable oil and 100 millilitres of milk. Whisk well.
Add 250 grams of puréed spinach and stir until a homogeneous mass is formed. Add 350 grams of flour, 1 ½ teaspoons of baking powder, and a pinch of salt. Mix just enough to incorporate the flour into the mixture.
3. Bake
Pour the spinach batter into the prepared baking tray and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, let the cake cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Ermine filling
In a saucepan, whisk together 30 grams of flour and 300 millilitres of milk until the mixture is smooth and there are no lumps. Place the saucepan over medium heat and cook, stirring constantly, until it thickens. The process can take 5-7 minutes. The goal is a pudding-like consistency.
Once thickened, remove the saucepan from the stove and let the mixture cool to room temperature. Stir occasionally to prevent skin from forming.
In a mixing bowl, cream 250 grams of butter with 200 grams of sugar until light and fluffy. This may also take a few minutes.
Finally, add the cooled flour-milk mixture to the sugar-butter mixture as well as the vanilla extract, and mix with a hand mixer to form a homogeneous mass.
5. Make the strawberry cream
Rinse and hull the strawberries, then blend them in a food processor or blender. Transfer the strawberries to a saucepan, add 50 grams of sugar, and cook over low heat for approximately 2-3 minutes. Remove it from the heat and let it cool. Prepare the gelatin according to the instructions on the package, and add it to the strawberries.
Using an electric mixer, beat 200 millilitres of whipped cream until stiff. Strain the cooled strawberry purée through a fine-mesh sieve into the whipped cream and fold with a spatula until a uniform cream forms.
6. Assembly the cake
Cut the cooled cake base once so that you get two equal-sized layers (my layers were each 20×30cm / 8”×12” in size).
Place the first cake layer on a suitable plate or cake stand, and place an adjustable cake frame around it.
Spread the Ermine filling and distribute 150 grams of quartered strawberries evenly over the filling. Place the second cake layer on top, and spread the strawberry cream. Refrigerate the cake for at least 2-3 hours.
7. Serve
Once the cake has cooled, slice it into equal bars.
In a bowl, beat 200 millilitres of whipping cream until stiff peaks form. Pipe the whipped cream generously on top of the bars using a piping bag. Garnish with halved strawberries.
Enjoy!
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