- For The Spinach Cake:
- 200g raw fresh spinach
- 170g unsalted butter, softened
- 200g sugar
- 3 eggs
- 150g plain Greek yoghurt
- 240 ml coconut milk or full fat milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 380g plain flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 75g shredded coconut (optional)
- 200g good-quality strawberry jam
- 200g fresh strawberries, to decorate
- For the Cream Frosting:
- 600ml double cream
- 150g icing sugar
- 1 teaspoon vanilla extract
STEP 1
For The Spinach Cake:
STEP 2
Preheat the oven to 160C/140C Fan/Gas Mark 3/325F. Grease and line three 6" cake pans
STEP 3
Steam or simmer the spinach for a few minutes until wilted. Run under cold water to refresh, drain and squeeze out any excess moisture. Puree with a hand blender and set aside
STEP 4
In a bowl, whisk the flour, baking powder, salt and coconut and set aside
STEP 5
In a separate bowl, cream the butter and sugar together with an electric mixer for a few minutes until light and fluffy. Add the eggs, one at a time and beat in well. Stir in the spinach puree, coconut milk, yoghurt, vanilla and almond extract
STEP 6
Add the dry ingredients to the wet ingredients in two parts. Mixing gently after each addition until just combined
STEP 7
Pour the batter into the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Cool for 15 minutes in the pan and then turn out onto a wire rack to cool completely
STEP 8
For The Frosting:
STEP 9
Whilst the cake cools, make the cream filling by beating the double cream with a whisk attachment on high speed until soft peaks form, add the icing sugar and vanilla and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl - you can re-whip if it seems slightly loose after refrigeration).
STEP 10
To Assemble:
STEP 11
Place one of the cake layers onto a cake board or cake stand, and spread with some of the strawberry jam, top with some of the cream and repeat for the remaining layers
STEP 12
With the leftover frosting, spread over the top and sides of the cake and add the fresh strawberries to the top, sliced or whole
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
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