Recipe for Spinach and Raspberry Cake. Calorie, chemical composition and nutritional value.

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Prepared by: AlenaPrika

04/21/2021 Cooking time: 2 hours 0 minutes

A colorful emerald cake can be made without harmful dyes - using regular spinach. The biscuit turns out incredibly bright, appetizing and tasty. You can use any cream you wish.

Spinach - health benefits

Spinach is undoubtedly a very healthy vegetable; if you have not yet introduced it into your diet, you should catch up. Spinach leaves contain many vitamins and minerals that have a positive effect on the functioning of our body.

It is worth using spinach in your diet because it prevents the growth of tumors, reduces the risk of heart attacks and the development of cataracts. Spinach has a positive effect on the nerves and has a calming effect. Important information for people who use a diet - spinach regulates the process of fat deposition in the body. It is best to add it to the menu during a diet that is based on vegetables and fruits.

If you want to check if you need a diet to lose weight, don't forget to calculate your BMI.

Step-by-step recipe with photos

I couldn’t pass by this recipe indifferently. I immediately wanted to try to see what I could make and what it tasted like)))). It turned out great. The cake is very tender, soft, not cloyingly sweet, because I reduced the amount of sugar, and does not smell like spinach at all. Orange zest is added to the biscuit, it gives the taste and aroma of orange. And, of course, the assembly method captivated me, although it is not new for a long time, but I have never baked such a cake.

Instead of fresh spinach, you can use frozen spinach, just defrost it first. Instead of orange zest, use lemon zest. Other substitutions are not welcome. I give the original recipe, but I myself reduced the amount of sugar in the biscuit.

To make the cake wider in diameter and lower in height, you can cut strips of sponge cake no higher than 6 cm. This depends on the size of the finished sponge cake. You must calculate how many equal strips it can be cut into.

Spinach cake

If you're looking for a simple spinach cake, try our recipe. It consists of cheap ingredients that are certainly found in every home.

Compound:

• 170 g flour
• 200 g sugar
• 100-150 g fresh spinach leaves
• 110 ml olive oil
• 2 large eggs
• 1 teaspoon vanilla essence
• 1.5 tablespoons lemon juice
• 2 teaspoons baking powder
• a pinch of salt
• 1 tablespoon lemon juice
• 90 g powdered sugar
• colorful sprinkles

Preparation:

1. Wash the spinach leaves and drain off any excess water. Place in a blender, pour in the oil and blend together into a smooth mass.
2. In a bowl, beat eggs with sugar until fluffy, add vanilla essence, lemon juice and spinach mixed with butter, mix thoroughly. Finally, add flour mixed with salt and baking powder. Knead the dough to combine the ingredients.
3. Pour the dough into a mold lined with baking paper, place in an oven preheated to 180°C and bake for approximately 30-40 minutes.
4. Remove the finished cake from the pan and sprinkle with colorful sprinkles.

What you will need

For the biscuit:

• 5 eggs (separate whites and yolks into different bowls);
• 190 grams of sugar;
• 100 ml oil;
• 160 grams of fresh spinach;
• 16 grams of vanilla sugar;
• 260 grams of wheat flour;
• 5 grams of baking powder;
• ¼ teaspoon of baking soda.

For soaking:

• 180 ml water;
• 54 ml lemon juice;
• 14 grams of powdered sugar.

For the citrus cream:

• 60 grams of butter (82%);
• zest from 2 oranges;
• 140 ml freshly squeezed orange juice;
• 100 grams of sugar;
• 1 yolk;
• 1 egg.

For the mascarpone cream:

• 15 grams of gelatin + 150 ml of water;
• 20 ml lemon juice;
• 500 ml cold cream 30%;
• 7 grams of vanilla sugar;
• 250 grams of mascarpone;
• 8 grams of powdered sugar;
• 250 grams of raspberries (+ 100 grams for decoration).

Spinach Layer Pie

The combination of fancy puff pastry and green spinach will work when you're looking for an easy appetizer recipe. With this recipe, you can make a classic cake or divide the mixture into small cakes and decorate them with spinach.

Ingredients:

• 1 pack of puff pastry
• 450 g frozen spinach leaves
• 1 onion
• 200 g cottage cheese
• 3 eggs
• ½ cup grated Parmesan cheese
• 2 teaspoons granulated garlic
• ⅓ teaspoon nutmeg, salt, pepper, flour, olive oil for greasing the pan

Preparation:

1. Thaw the spinach and then squeeze out the water. Place it on a cutting board and chop it coarsely. Cut the onion into cubes and fry in a spoon of olive oil.
2. Mix spinach with grated Parmesan, garlic, onion and cottage cheese. Season with salt and pepper to taste.
3. Add 2 eggs to the spinach and mix thoroughly. Rub the baking dish with butter and sprinkle with wheat flour. Shake out excess flour. Roll out the puff pastry and then carefully unroll it. Place the dough in the mold so that it can cover the top of the filling.
4. Place the filling on the dough and smooth it out, then cover the top with the dough hanging around the edges of the pan.
5. Brush the top of the dough with beaten egg. Place in an oven preheated to 200°C and bake for about 30 minutes. After about 10 minutes, reduce the temperature to 190 ° C.

Spinach and pomegranate cake

Are you looking forward to an elegant party or a festive family dinner? If so, be sure to make this spinach and pomegranate cake, this wonderful combination will look great on your table. This recipe is also suitable for a winter treat, because spinach leaves can also be bought frozen.

Ingredients:

• 400 g frozen spinach
• 250 g sugar
• 3 large eggs
• 1 cup baking flour
• 3 teaspoons baking powder
• 300 ml cream 30%
• 2 tablespoons powdered sugar
• 1 pomegranate
• 1 1/3 cups oil

Preparation:

Dough:

1. Thaw spinach and squeeze out water. Place the eggs in a bowl, add the sugar and beat on high speed until the sugar is completely dissolved. Add the oil slowly while whisking.
2. Then add the sifted flour with baking powder and mix thoroughly. Finally, add the spinach and stir gently.
3. Place the finished dough in a mold with a diameter of 25 centimeters, lined with baking paper. Bake at 180 degrees for one hour.

Filling:

1. Beat the sour cream stiffly and add a little sugar at the end of whipping. If the sour cream is thin, find out how to thicken it at home. Cut off the top of the pie and crush into crumbs. Grease the pie with cream, sprinkle generously with crumbs and press lightly with your palm so that they do not fall off. Sprinkle with pomegranate seeds.

Recipe. Spinach-Raspberry Cake

What's it about?

Pastry chef Zarina Kudako shares a proven recipe. We give her the floor:

“The promised recipe. Exactly the way I baked it before.

Now I bake the biscuit a little differently, then I’ll give you another option. But this is also a very good biscuit, chiffon biscuits are generally very good! Rice flour can be replaced with wheat flour if it is not available.

Spinach-raspberry cake

Ingredients for the cream: - Cream - 250 gr - Sour cream 250 gr. - condensed milk - 300 gr. - small or half a large lemon (zest and juice)

Cake with spinach and mascarpone cheese

Mascarpone cheese and spinach are two different flavors, but when you combine them in a cake, they take on a rich flavor that is sure to please many.

Ingredients:

dough:

• 1 cup oil
• 1/2 cup sugar
• 3 eggs
• 2 cups of flour
• 3 teaspoons baking powder
• 450 g spinach

Cream:

• 200 ml cream 30%
• 250 g mascarpone cheese
• spoon of sugar

Preparation:

1. Thaw the spinach and drain the water through a sieve.
2. Grind eggs with sugar, add butter and mix. Add flour mixed with baking powder. Add spinach to mixed ingredients.
3. Mix everything with a spoon to obtain a homogeneous consistency.
4. Bake the cake at 180 degrees with hot air for 35-40 minutes.
5. Whip the cream with sugar and add mascarpone cheese or Mascarpone cream. Blend to obtain a smooth, creamy consistency.
6. Cut the baked dough in half, finely break the top part into crumbs, and brush the cake with cream.
7. Sprinkle crushed crumbs on top.
8. Place in the refrigerator to cool the cream.

To frost the spinach cake, you can try making cheese cream according to one of these recipes.

Spinach Cake “Forest Moss”

Forest moss cake is becoming increasingly popular. It is not only tasty, but also healthy. This can be a delicious dessert on your or your child's birthday.

Ingredients:

Dough:

• 4 eggs
• 1 cup of sugar
• 3/4 cup oil
• 2.5 cups flour
• 1/3 teaspoon vanilla flavoring
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 250 g fresh spinach or 400 g frozen
• sugar

Cream:

• 500 g chilled whipped cream 30%
• 4 teaspoons gelatin
• 3 tablespoons powdered sugar
• peel of 1/2 lemon
• 1 packet vanilla sugar

For impregnation:

• 1/4 cup brewed tea
• 3 tablespoons lemon juice
• 2 teaspoons powdered sugar

Preparation:

1. Wash the fresh spinach and squeeze it well, chop it in a blender. Pre-defrost frozen spinach, squeeze and chop.
2. Sift the flour and mix with baking powder and baking soda.
3. Set the oven to 170 degrees for top-bottom baking.
4. Beat the eggs with sugar until fluffy, blend with a blender at maximum speed for about 6-7 minutes. Pour in the oil slowly. Add spinach, vanilla flavoring, mix. Add flour in 3-4 parts, stir quickly with a spatula after each addition.
5. Place the dough in a 26cm springform pan lined with baking paper. Level and place in preheated oven. Bake for about 60-65 minutes. Turn the heat to the lower level of the oven.
6. Remove the cake from the oven and wait until completely cooled.
7. Carefully remove the cooled cake from the pan. Cut off the top of the pie (about 1/3) horizontally and crush into crumbs. Place the remaining cake back into the springform pan. Mix the soaking ingredients and brush the finished sponge cake until it is soaked.

Cream:

1. Pour gelatin with 6-7 tablespoons of cold water and let it stand for about 10 minutes to swell.
2. Then heat the gelatin, stirring constantly until completely dissolved, remove from heat.
3. Beat cream with sugar and vanilla. Add warm gelatin to the cream, stirring constantly. Finally, add lemon zest and stir.
4. Place the finished cream on the cake. Sprinkle crumbs and pomegranate seeds on top. Place the cake in the refrigerator for about 2-3 hours.

Emerald Velvet Cake

Ingredients for the “emerald” sponge cake, since the sponge cake needs to be prepared in advance and allowed to “ripen” for at least 3-4 hours, or even better - overnight I ran out of vanilla sugar, I did without it. I used frozen spinach, but you can use a bunch of fresh spinach. The biscuit does not need impregnation; it is “juicy” and self-sufficient. I baked the sponge cake in a pastry ring, setting the diameter to 22 cm. A springform pan of 22-24 cm is also suitable.

Here are the rest of the ingredients, including the “ripened” biscuit in film. I didn’t like the composition of the store-bought jelly that I came across, so I made the jelly myself from blackcurrant compote; you can also take any juice (both red and yellow). During strawberry season, I definitely recommend making this cake with fresh berries; as soon as the strawberries are gone, raspberries will help out. Now I used frozen raspberries, since strawberries do not retain their shape after defrosting, but everything is fine with raspberries. There is no need to defrost it first. It is advisable to serve the cake on the same day (assemble in the morning and serve in the evening), since after 1.5 days the cream around the raspberries turned pink, but this is a purely aesthetic nuance and does not affect the taste of the cake.

So, let's prepare a biscuit. If the spinach is frozen, you can simply defrost it and squeeze it, but not very thoroughly. I took 230 g of frozen spinach, weighed the squeezed mass - 130 g, leave the water that was left over from defrosting, it will be needed in the dough. If the spinach is fresh, you need to rinse it, remove thick stems, if any, and pour boiling water for 5-7 minutes. Then squeeze well; no more than 150 g of finished spinach will be required; Leave 50 ml of decoction. Place the prepared spinach, vegetable oil, lemon juice and zest into a blender (the juice helps preserve color, the zest gives a lemon flavor and aroma, thanks to it the spinach will not have a grassy taste).

Carefully beat the mixture in a blender, trying to achieve homogeneity. My son “blended” spinach, he loves to help his mother with cooking :))

Measure out 200 g of flour, then take 1 tablespoon from this mass, add 1 tbsp instead. l. starch (I used potato starch, but corn starch will also work). Sift flour together with baking powder. Heat the spinach broth until hot.

Carefully separate the eggs into whites and yolks. Add 1/5 sugar, a pinch of salt to the whites, start beating at low speed with the mixer, as big bubbles appear - increase the speed to maximum and beat them until strong peaks, for 5-7 minutes, no less.

After the whites, we immediately work on the yolks so that the whites do not have time to settle. Beat the yolks with a mixer, gradually pouring in the hot spinach broth (if you forgot to leave the broth, use hot water, but the broth will already give the dough a pale green color). Add vanilla sugar and regular sugar, continuing to beat until fluffy and light.

Quickly stir in the spinach mixture into the beaten yolks.

Next, add the flour mixture and the beaten whites alternately, stir with a spatula gently but thoroughly, from the bottom to the top, trying not to precipitate the whites, but at the same time mixing the flour well. I mixed everything in six approaches. Here is the finished biscuit dough.

Line the bottom of the pan with baking paper; I lined the bottom of the cooking ring with three layers of foil. Grease the bottom with oil, there is NO NEED to grease the walls, the biscuit will rise behind them. Place the dough in the mold, level it, and turn the mold in both directions so that there is no lump after baking.

Bake in an oven preheated to 170-180 g for 30-40 minutes until dry. The biscuit will “burn” on top and bottom, but the inside will turn rich green. Cool in pan on a wire rack until warm.

While the biscuit is cooling, prepare the jelly. Pour gelatin into the juice or compote, stir and, stirring, bring until hot and the gelatin is completely dissolved. Or prepare ready-made jelly according to the instructions on the package. Cool, pour into a mold (I have a silicone, rectangular, cake mold) and refrigerate until completely set (about two hours). If you pour it into a glass mold, you can line it with cling film to get the finished jelly out, or heat the mold before removing it, then the jelly will come away from the walls on its own.

The warm sponge cake can be removed from the mold by running a knife along the edge. Leave on a wire rack to cool completely. Then, wrap it in cling film and put it in the refrigerator for 3-4 hours, preferably overnight.

The “ripe” sponge cake needs to be cut into three layers. If you want the cut of the cake to look beautiful, the baked top and bottom need to be cut off, literally 2 mm, conveniently with a bread knife. We collect the resulting crumbs, I also rubbed each cake layer with my palm so that all the crumbs fall off, they will be used to decorate the cake on top. Collect green crumbs; dark trimmings are not needed here.

The frozen jelly must be removed from the mold; to do this, if you did not use film, lower the mold with the jelly into hot water for literally 5-10 seconds, when you see that it has moved away from the walls, immediately cover it with a board or plate and sharply turn it upside down. Cut the jelly into cubes and keep in the refrigerator until needed.

We prepare the cream, by the way, with the same cream (slightly different proportions) I make my favorite cake with savoiardi and yogurt cream :)) So, add sugar and vanilla sugar to yogurt at room temperature, stir and leave until the sugar dissolves. Stir gelatin in milk and heat until it dissolves. Add warm gelatin to the yogurt, stir, the sugar should have dissolved by this time.

Beat the chilled cream at low mixer speed until stiff peaks form, carefully, do not overwhip the cream, and do not leave the mixer on the stand unattended while whipping!

In three or four additions, fold the whipped cream into the yogurt mixture. The cream is ready.

You can assemble the cake in two ways: either as I did, leaving the sides “bare” without covering them with cream, or in a mold with a larger diameter, then the cream will cover the cake on all sides. In my version, the cake comes out with a diameter of 22 cm and very high, I did not have enough height of the culinary ring of 9 cm, I had to increase the sides a little, transporting such a cake, if necessary, can only be done in a mold, since the cream is airy and its layers are thick. But such a cake looks impressive, according to the current trends in culinary fashion, as I already mentioned: tall and small in diameter. If you like the usual cakes, low and wide, then you can also assemble the cake in a ring, setting the diameter 1-2 cm larger, or in a larger shape than the cake was baked, or in the same shape, but cut off the edges a little with a knife, slightly reducing the diameter of the finished cakes. So, if we assemble the cake in a ring, we place it immediately on a serving dish; if in a springform pan, line the bottom with 2 overlapping sheets of parchment (it will be easy to remove it by spreading it in different directions from under the finished cake after transferring it to the dish). Also, for convenience, I recommend padding the edge of the mold with acetate film or a file. I increased the sides during assembly using a cut file. If you are assembling the cake in a springform pan with a larger diameter, then increase them first, since the cake turns out to be taller than the mold (this happened to me, I baked it in a 24 cm mold, and assembled it in a 26 cm mold) . We put the first cake layer on the bottom, set aside a few berries for decoration, and arrange half of the remaining ones over the cake layer (whole raspberries, not defrosted, if not fresh, cut the strawberries into pieces). Cover the berries with 1/3 of the cream; if you cover the sides, then press the cream along the side with a spoon so that there are no voids, then take a little more cream.

Place jelly cubes on top of the cream, also leave a little for the top, and half of the rest goes to the first cake layer. Cover the top with the second cake layer, press lightly over the entire surface, again, so that there are no voids. For the second cake layer there are again berries, cream, jelly and a third cake layer.

On the third cake layer we spread the remaining cream, berries (I didn’t defrost the raspberries for decoration either), jelly cubes, sprinkle with collected green crumbs and chopped white chocolate. The cake must be cooled in the refrigerator so that the cream sets well, for at least 3-4 hours, and preferably more.

The finished cake must be carefully released from the walls of the mold or ring; if it has been lined with film, then carefully remove it, helping with a knife; if not, run the knife along the walls. Not very smooth creamy edges of the cake can be corrected with a hot spatula or knife. Warm them in boiling water, wipe them and use an iron to go along the sides of the cake.

“Emerald Velvet” will be in the refrigerator while awaiting its grand release. Well, when the moment comes, please your guests and household members first with the look and then with the taste of this delicious cake :)) By the way, I also have an excellent version of a holiday snack from the same “spinach series”: spinach roll with red fish :)

If your cake is completely covered with cream, then the cut will definitely surprise, and it will surprise those gathered for tea :)) My children said in unison: “Wow, cool!!!” Bon appetit!

Well, on the eve of the spring holiday, I want to wish all the readers of Kamelenta and Kamelena, of course, happiness and love - they are more important than all gifts, and may all your dreams come true, and may flowers surround you, not only on March 8th :))