Presented with a cake in the gentlest shade of green, most people will leap to the obvious conclusion – pistachio.
Wrong!
Pork Belly’s created something awesome, an edible tribute to Popeye and Olive Oyl.
It’s Spinach Cake!
A brief history of spinach
We Europeans didn’t start enjoying this nutritious plant until the 14th century, although it was well known in ancient Persia, China and India for centuries before.
It became all the rage in France when Queen Catherine de Médicis fell in love with it so much that she demanded it be imported and used in almost every dish, although her zeal may have been more aimed at avoiding death by poisoning than any passion for its healthy properties. These spinachy dishes became known as “florentine” in honour of her birthplace, Florence.
The healthy aspects of spinach
Rich in antioxidants, vitamins A, C, E, K, B2, and B6, trace elements magnesium, manganese, folate, iron, calcium, potassium, folic acid, phosphorus, zinc, niacin, selenium and with plenty of omega-3 fatty acids, spinach is undoubtedly a healthy veggie.
It has a host of properties which may help to strengthen immune systems and boost our energy levels.
And yet, honestly, fresh or frozen it just doesn’t set me alight. Something about the way it squeaks as you chow down puts me off. So spinach powder could well be the answer, packing in all those essential vitamins without setting my teeth on edge.
And there are some other advantages to powder over the fresh version:
- It’s convenient
- It stores well and lasts longer than fresh veggies
- It’s versatile in its many uses.
Most folk would probably use it as a healthy eating accessory, for a smoothie, raw energy bar or diet drink.
You can also replace part of the flour in bread recipes or sprinkle a little extra goodness into soups, pasta dishes, dips and casseroles.
But you know Pork Belly, always willing to try something different, especially if he can somehow bring the subject round to cake.
So that’s what he did and to keep the veggie content high, added parsnip to ensure a good structure.
The result is moist, not overly sweet and packed with goodness. To keep it free from cows milk we have used goats butter, goats cheese and soya yoghurt. We also used olive oil – so we think Popeye would approve!
And, of course, it’s slightly green!
Spinach and parsnip cake
Ingredients
- 400 g white sugar
- 5 large eggs
- 8 tablespoons olive oil
- 200 ml vanilla soya yoghurt
- 1 tablespoon maple syrup
- 1 teaspoon vanilla essence
- 1/4 teaspoon lime juice
- 300 g grated parsnip
- 320 g plain flour
- 50 g spinach powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- For the frosting:
- 150 g soft goats cheese
- 375 g icing sugar
- 25 g soft butter
- 2-3 teaspoons finely chopped fresh ginger
Instructions
- Whisk together the sugar, eggs and oil until thick and creamy – about 15 to 20 minutes.
- Measure 200mls yoghurt into a jug and stir in the maple syrup, vanilla essence and lime juice.
- Add this to the egg mixture and fold in the grated parsnip.
- Beat in the dry ingredients until well combined.
- Pour the mixture into a 9 inch/ 23cm deep push-up or spring-form pan.
- Bake at 350 deg F/180 C/gas mark 4 for 1 and a half hours, testing after 1 hour.
- To make the frosting:
- Cream the cheese and butter together.
- Sift the icing sugar and beat it into the mixture.
- Gently fold in the ginger.
- Frost the cake once it is completely cool.
Other recipes you may like:
• Lemon cheesecake cake
• Gluten-free Victoria sponge
• Rhubarb and custard cake