Spinach Cake

This is a healthy cake. It has green power. It has the source of Popeye’s power. This cake is great for picky kids who defy vegetables.

The whipping cream makes this Spinach Cake more attractive.

Source: unknown

Prep time: 30 minutes; Bake time: 30 minutes; Yield 1 loaf

Ingredients

• 3 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 250g (1/4 pound) spinach, washed, drained
• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2.5 cups flour, sifted
• 1 teaspoon baking powder
• 1 cup whipped cream
• 3L Pyrex dish (we used a loaf pan which takes longer to bake because we cant find a Pyrex dish in this kitchen)

Instructions

Preheat the oven to 375F. Prepare the Pyrex dish by rubbing with some butter and dust with all-purpose flour. Wash and drain the spinach. Wilt the spinach in a pot on low heat.

Let cool and squeeze dry the spinach.

Combine the spinach with olive oil.

Puree the spinach in a food processor and set aside.

Whisk the egg and sugar in a mixer or by hand until creamy.

Add the lemon juice and pureed spinach and fold to mix.

Sift the flour and baking powder.

Combine the dry ingredients with the wet ingredients and mix by folding action.

Fill the prepared Pyrex dish with the batter.

Bake in a 375F preheated oven for 30 minutes or until a toothpick inserted into the thickest part of the cake comes out clean. Let cool for 10 minutes in the pan and remove from the Pyrex dish to cool on a rack.

Trim off the sides of the cake which is crusty. Grind the trimmings until they resemble crumbs.

Whipped the whipping cream with some sugar until glossy. Spread the whipped cream on top of the cake and sprinkle with the crumbs. Slice and serve.

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