Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, January 28, 2007

Spinach Cake

(Ispanakli Kek)

Spinach Cake
3 eggs
1 1/2 cup sugar
1 tsp vanilla extract
~500 gr spinach, roots cut off*, washed, drained
1/2 cup extra virgin olive oil
2 tbsp lemon juice
2 1/2 cups flour, sifted
1 tsp baking powder

For on top:
1 cup whipped cream

3L Pyrex

Puree the spinach in a food processor, put aside. Whisk the egg and sugar in the mixer or by hand. Add the olive oil, lemon juice and pureed spinach in it and mix. Then add flour and baking powder. Mix for a few minutes. Pour into the oiled Pyrex.

Preheat the oven to 375 F. Check with a toothpick to see if it's done, bake until it comes out clean. It takes about 30 minutes.

Let it cool down, then take it out of the Pyrex. Cut off the sides about 1 inch wide, and mix these using a blender to get them in powder form, put aside. Place the cake on a service plate. Spread whipped cream on the top, then sift the powdered cake on top of the cream. Slice it up and serve.

* Don't throw away the roots of the spinach, instead make Spinach Root Salad.


At 4:53 AM, Blogger Rosa's Yummy Yums said...

Wow, that's something I never saw before! Very interesting!
Your cake looks beautiful! I love it's color. I wonder how it tastes...

At 12:14 AM, Blogger Binnur said...

Hi Labelga,
Thank you. You also have great site:) Turkish cuisine offers so many
different kind of dishes. Every region of Turkey has its own variation of recipes which makes our food more unique. Some of the dishes are the same all throughout, but some are different like your version of
Cevizli Havuc Salatasi. Sounds yummy to me:)

At 11:55 AM, Anonymous Anonymous said...

I made the spinach cake. It's very good.The color is beautiful, and the taste surprising. Love your website. More vegetable dishes,please

At 4:26 PM, Blogger Binnur said...

Thank you. I will post more salad and vegetable dishes next week:)

At 4:47 PM, Blogger Binnur said...

Hi Rosa,
Thank you! Yes, it is colourful and very easy to make and there is no spinach taste in it.....:))
Take care,

At 2:41 PM, Anonymous Anonymous said...

Wow! How did you come up with such an original cake? It is so beautiful, and I imagine, healthy too :-)

At 10:48 AM, Blogger Binnur said...

This recipe belongs to Turkish cuisine:) My sister in-law makes this cake very well! I loved to have hers...I am the third one to make it good after her and her mum:) It is so colourful and very healthy and delicious...

At 10:37 AM, Anonymous Anonymous said...

Thank you, Binnur :-) I am going to surprise everyone on St. Patrick's Day with this cake! I hope you are keeping well and warm. I am from Ottawa, brrrrr.


At 5:51 PM, Blogger Binnur said...

Hi Patty,
What a great idea! I didn't think of that - you are absolutely right..
Yeah, it's not as bad as Ottawa here ( -25:)))

At 11:24 PM, Anonymous Ben said...

One question: 500 g of spinach before you take the stems off or after? I made the recipe with some leftover spinach (from your other recipes), and the cake turned out very tasty, but a much lighter, less uniform color than the lovely deep green in the picture.

At 9:08 AM, Blogger Binnur said...

Hi Ben,
500 gr. of spinach before stems off. I think the left over spinach was less then 500 gr:) If you have less spinach, you can make a smaller cake by using the different proportions as in the recipe. I don't think the roots will make such a big difference...

At 5:24 AM, Anonymous Anonymous said...

heya ! i was looking for a recipe for my food tech class ! and i am doing turkish food ! do you have anything that isnt quite that colour ! ? thnx !

p.s my friend matt and darryl say hi ! they really enjoyed the cake !

At 10:37 AM, Blogger Binnur said...

Which colour do you want:)) I have some cake recipes but posting them
will take time... this cake is very original and has a vivid colour..
Glad your friends liked the cake :)

At 1:29 AM, Blogger heather said...

So the spinach is not cooked before it is mixed into the batter, but chopped up in a blender or food processor?

At 8:12 PM, Blogger Binnur said...

Hi Heather,
Don't cook the spinach, it should be raw, just puree in the food processor:)

At 5:28 AM, Anonymous yatt said...

i was so impressed with the color and the presentation. the closest (green color cake) that we have here is 'pandan' (screwpine leaves) cake. a spinach cake is something totally very interesting to try out. i've just printed this recipe. it is now an addition to my must-try list *wink*

At 6:33 PM, Anonymous Alpay said...

I cooked the spinach because my food processor couldn't puree it raw! It still tastes good though!

At 6:48 PM, Blogger Carol said...

I made your cake tonight but had a hard time pureeing the spinach to a liquid form. I have a small food processor with just grind and chop options. My blender didn't work either. Any suggestions?

At 11:15 PM, Blogger Binnur said...

Hi Carol,
After chopping the spinach you may use wooden board and the knife to turn it into puree. I wish I could help you more:)

At 10:08 PM, Anonymous Anonymous said...

I don't have fresh spinach on hand so I'm going to use some frozen spinach....I'm going to dry it off with a towel to remove some of the excess water and hopefully the recipe won't turn out that different :) Wish me luck!!!

At 7:09 PM, Anonymous Anonymous said...

The cake turned out tasty however it was a bit chewy and didn't rise as much as the one in the picture. I think I'm going to add an extra tsp baking powder next time...or maybe I'll just follow the directions!! :D
Thanks for sharing this interesting recipe.

At 1:07 PM, Anonymous Anonymous said...

What is the green garnish on top of the cake? Is it pistachios or green sugar?
The cake looks absolutly wonderful, can't wait to try it!

At 2:13 PM, Blogger Binnur said...

It is the powdered cake sides:)
"Cut off the sides about 1 inch wide, and mix these using a blender to get them in powder form, put aside. Place the cake on a service plate. Spread whipped cream on the top, then sift the ""powdered cake"" on top of the cream."

At 7:31 PM, Anonymous Anonymous said...

I'm surprised that one can make a puree from raw spinach.Is the form of spinach you use the thick dark green leaves with veins or is it baby spinach you use?I suppose frozen wouldn't work as well.any suggestions?thanks,Zeyneb

At 10:20 PM, Blogger Binnur said...

Hi Zeyneb,
It is regular fresh spinach. Just cut off the stems and make a puree. Do not use frozen spinach:)

At 9:15 AM, Anonymous Anonymous said...

Hi Binnur, thanks for the recipe. My food processor doesn't completely puree the spinach. It just makes very small bits which will presumably be visible in the cake. I think I'll just reduced the amount before I add in the batter...

At 3:18 PM, Anonymous Anonymous said...

Hi binnur
this cake sounds yummy and the color is wonderful
I had read many recipes for spinach cake but all of them say to boil the spinach so in this recipe will it cooked well ?
and did u mean cut the roots before weighting it.
best regards

At 7:32 PM, Blogger Binnur said...

Hi Candy,
Don't boil the spinach, it should be raw. 500 gr. of spinach before stems off.


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