Eating spinach can benefit eye health, reduce oxidative stress, help prevent cancer, and lower blood pressure. There are many ways to prepare spinach. You can buy it frozen or fresh and eat it cooked or raw. It tastes good both on its own and in other dishes. You can use spinach in soups, salads, sauces and even desserts. A delicious spinach cake recipe is suitable at any time and here we offer you some of them.
Spinach cake recipe with puff pastry
8 servings
Ingredients:
1 sheet of puff pastry
450 g frozen chopped spinach
1 yellow onion
1 clove of garlic
1 tablespoon olive oil
160g cottage cheese
20 g grated Parmesan
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs, divided
- Make sure to defrost the puff pastry and spinach (the spinach can be quickly defrosted in the microwave if needed, but do not defrost the puff pastry in the microwave).
- Preheat the oven to 200ºC.
- Dice the onion and chop the garlic. Place the onions, garlic and olive oil in a pan and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside and let them cool slightly.
- Place the cottage cheese, Parmesan, nutmeg, salt, pepper and two of the eggs in a bowl and mix (save the third egg for brushing on the dough before baking).
- Squeeze as much water as possible from the thawed spinach. Add the squeezed spinach and the fried onions and garlic to the bowl with the cheese mixture. Stir again to combine everything.
- Place a sheet of parchment paper on your work surface (or lightly dust it with flour) and roll out the thawed puff pastry.
- Place the rolled out dough on a pie plate. Spread the spinach and cheese mixture over the dough, take the corners and fold them towards the middle. The dough won't completely cover the top, but that's okay.
- Lightly beat the remaining egg and brush the surface of the dough with it. Bake the spinach cake for about 45 minutes, or until the dough is noticeably puffed on top and golden brown.
- Remove the spinach cake from the oven, let it rest for about five minutes, then cut into eight pieces and serve.
Fluffy muffins: spinach cake recipe
Servings: 8
Ingredients:
120 g unsweetened applesauce
1 large egg
2 teaspoons vanilla extract
30 g fresh spinach, packaged
70g sugar
2 tablespoons vegetable oil or canola oil
220 g Allzweckmehl
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
- Preheat the oven to 180ºC.
- Place the first 6 ingredients in a food processor and puree.
- Place the remaining ingredients in a separate bowl and mix.
- Place the spinach puree in a large mixing bowl.
- Slowly mix the dry ingredients into the wet until combined.
- Pour the dough into a greased mini or regular muffin tin and fill each cup 2/3 full.
- Bake the mini muffins12 minutes and the normal muffins 18-20 minutes.
Spinach cake recipe with fresh strawberries
10 servings
Ingredients:
For the floor:
4 Owner
200 g caster sugar
200 g Allzweckmehl
125 g baby spinach, pureed
80 ml olive oil or other vegetable oil
80 ml milk
2 teaspoons baking powder
2 teaspoons vanilla extract
For the cream:
500g mascarpone cheese
200 ml heavy cream, cold
80g powdered sugar
Pie crust:
- Preheat the oven to 180ºC. Line two 18cm cake pans with circular parchment paper. Grease the inside of the molds well.
- Mix flour and baking powder well in a medium bowl and set aside.
- Finely chop the spinach with a blender.
- In a large mixing bowl, beat the eggs and sugar with a mixer until fluffy and pale, 4-5 minutes.
- Gradually add oil, vanilla and milk and beat until combined.
- Fold the spinach into the batter with a rubber spatula. Finally, gradually add the flour mixture and mix on low speed until well combined (or gently with a spatula).
- Divide the dough between the two molds.
- Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool to room temperature before cutting and assembling.
Creme:
- Mix all ingredients in a large mixing bowl. Make sure mascarpone and cream are cold.
- Beat with an electric mixer on high speed until fluffy. Don't beat too much!
Assemble:
- Using a long serrated knife, cut the cake base horizontally.
- Place one half on a serving platter and spread generously with cream. Repeat this process until all the cake layers are used up.
- Spread the cake all over with the remaining cream: it should be about 1/3 of the total amount.
- Place the cake in the refrigerator for at least 4-6 hours before serving.
- With strawberries or othersfresh fruitsgarnish.
