There’s something inherently joyful about the process of creating this masterpiece. Perhaps it’s the way the vibrant hues of red and green mingle together, reminiscent of a flourishing garden, or maybe it’s the unexpected delight in discovering how the natural sweetness of ripe Strawberry spinach can elevate the milder taste of spinach to new heights.

For me, the desire to make this dish comes from a yearning to step outside the bounds of traditional baking, to blend the comfort of a homemade cake with the thrill of an uncharted flavor profile. It’s about being playful in the kitchen, honoring the classics yet not being bound by them, and giving myself permission to be surprised. There’s an emotional connection to the ingredients as well; strawberries often bring back fond memories of berry-picking in the warmth of early summer mornings, while spinach evokes a sense of nourishment and a return to my roots of valuing garden-fresh produce.

The intent behind this recipe is not to create shock value but rather to introduce a subtle twist to a beloved dessert, making it an exciting and inviting new favorite. The harmony between the fruit and the greens does more than tickle the palate; it brings about a feeling of freshness and innovation to the comforting ritual of cake-baking.

Strawberry spinach cake recipe

Strawberry spinach cake

Print Recipe Pin Recipe

Cook Time 45

Total Time 45

Course Dessert

Cuisine French

Servings 12 people

Calories 652 kcal

Equipment

1 oven

Ingredients

50 g fresh spinach leaves
100 ml of fresh milk
2 eggs
120 g of sugar
100 ml of oil
vanilla
180 g of flour
10 grams of baking powder

Cream: (the ganache is prepared a day in advance)

200 g of crushed white chocolate
200 g of hot liquid cream
300 g of Philadelphia natural cream cheese
vanilla
grated bark of 1 lemon
Strawberry sauce:
250 g strawberries
50 g of sugar
1/2 lemon juice
20 g of natural corn starch

Something else:

400 grams of strawberries
mint lemon balm or basil for decoration

Instructions

Blat: Pour the spinach leaves with boiling water. Cover the container and leave it for 10 minutes to soften. Squeeze the spinach well and pour over it with milk. Pass to smoothness. In a bowl, whisk up the fluffy cream and eggs. Add spinach milk, oil and vanilla.
Pour the flour over the baking powder and stir. You will rarely get cake dough. Cover round with baking paper and put a bowl or refractory glass in the middle. Pour the dough into the mold and bake in a heated 180 * oven for about 30-35 minutes. Check the preparedness with a wooden stick. Cool swamps and cut its edges for a better look. Cut it horizontally in two halves.
Cream: pour chocolate with hot cream and whip up everything smooth with a blender. Pour the mixture into a bowl, cover with nylon foil and store in the refrigerator for 1 day. The next day, with a mixer, brew for a short time the cream cheese. Add the chilled garlic, which must be thickened condensed milk consistency. Season with vanilla and lemon peel. Beat the cream with a mixer at medium speed until it becomes thick and suitable for injection molding.
Strawberry sauce: Cut the strawberries into halves and sprinkle them with sugar. Cook on low heat until soft. Add the lemon juice and the starch dissolved in some cold water. Boil one more time and paste everything to smoothness (determine the density of the sauce, if you like less, add some water or reduce the amount of starch to 1 teaspoon). Scrape the sauce through the sieve and cool.
Place one blade in a flat dish. Inject half of the cream and cover with the second swamp. Apply the remaining cream again with a syringe. Top the fruits, pour over with strawberry sauce and decorate with fresh mint, lemon or basil. Once the marshes are level, cut each horizontally into two. You will get 4 thin boards. Put one of them on the bottom of a flat toast plate. Pour the main cream into the post. Apply a little cream on the board and spread evenly with a spatula.
Draw a board of cream. Chip half of the caramel bananas and syrup. The cream board will keep caramel from spilling out. On the bananas, place a second plate and spread with more creamy cream. Cover the third card. Just like the first, apply a little cream and make a board. Put the remaining bananas and cover with the last board. Press everything carefully with your palms. Straighten the cake and spread it with a ganash cream. Store it in the fridge for 1 day and decorate as desired. Enjoy! The cake is extremely delicious, aromatic and very gentle as a consistency.
Do not syrupy the swamps. In just one day they will absorb the moisture from the cream, and the caramel sauce of the bananas will absorb them. If you do not need such a high cake, you can cut products in half or make it in a bigger form. If you liked the layout of my cake, you can see how the „woody bark“ I’m putting on the cake with, and the „forest moss“ around the mushrooms.

Video

Keyword spinach, Strawberry

Cooking Tips about Strawberry spinach cake

Pureeing Spinach for Color and Nutrient Incorporation: To incorporate spinach without affecting the texture of the cake negatively, it can be pureed. This could also impart a vibrant green color, making the cake visually appealing without necessarily overwhelming the flavor. It is recommended to blanch the spinach before pureeing to soften it and to minimize a raw, grassy taste.
Creating a Strawberry Compote or Reduction: Strawberries can be used fresh or in a cooked form. Preparing a strawberry reduction by simmering the berries with a bit of sugar could concentrate their flavor and control the moisture content in the cake, which helps to maintain the desired cake texture.
Layering Flavors: Compounded flavors often yield a more nuanced taste profile. Incorporating lemon zest or a hint of vanilla can round out the flavors and bring brightness to the cake, tying the spinach and strawberry flavors together.
Balancing Sweetness and Texture: The addition of spinach could potentially change the moisture levels in the batter. Adjusting the ratios of wet to dry ingredients is crucial to achieve the ideal cake texture. Use the creaming method for incorporating the sugar and butter, as this will help to create a light and fluffy cake.
Testing the Batter: Given that this is a unique combination, it would be beneficial to do a small test bake to ensure the flavor profile is pleasant and the texture is palatable. Analyze if the strawberries’ acidity is sufficient or if adjustments are needed, perhaps with a pinch of baking soda to neutralize excess acidity.
Decoration and Icing: For a cake with such distinctive flavors, simple cream cheese icing might be an ideal choice as it can complement both the strawberries and spinach without overpowering them. Decorate with fresh strawberries or a sprinkling of finely chopped spinach on top for an elegant finish.

Serving suggestions

Strawberry spinach cake is not a traditional or widely recognized dessert, so this combination might seem unusual at first glance. However, spinach can be used in baking to add moisture and a nutritional boost without imparting a strong vegetable taste. When creating serving suggestions for such an inventive dish, it’s important to consider flavor pairings and presentation that complement the unique qualities of the cake.

The sweetness and acidity of strawberries can complement the subtle flavor of spinach in the sponge, while their vibrant red color can also add visually appealing elements when used as a topping or garnish. A cream cheese or mascarpone frosting could offer a rich, creamy texture that pairs well with the fruit and veggie components, balancing the overall taste profile.

For a more gourmet presentation, individual cake slices could be plated with a coulis of blended strawberries to intensify the fruit flavor. A mint garnish not only adds a fresh color contrast but also a refreshing taste that often pairs well with strawberries.

For an additional textural element, a sprinkle of toasted slivered almonds or chopped pistachios on top would provide crunch and enhance the cake’s sophistication. Given the unique ingredients, offering small tasting portions could be an elegant way to introduce this novel dessert to guests, possibly as part of a dessert sampler or a high-tea menu where it could be enjoyed alongside other lighter fare.

Top 5 FAQs about Strawberry spinach cake

What does strawberry spinach cake taste like? The taste of strawberry spinach cake is unique but pleasant. The strawberries bring a sweet, familiar flavor that’s common in desserts, while the spinach adds a subtle vegetal taste which can enhance the overall flavor profile. The spinach also often makes the cake moister. The flavors can be balanced by the choice of sweeteners and other ingredients in the cake, like vanilla or lemon zest, which can complement both strawberries and spinach.
Is strawberry spinach cake healthy? Depending on the recipe used, strawberry spinach cake can incorporate the health benefits of both strawberries and spinach. Strawberries are rich in vitamin C, antioxidants, and have anti-inflammatory properties. Spinach is a superfood, offering vitamins A, C, K, iron, and fiber. However, when these are included in a cake, the overall healthiness depends on other ingredients like sugar, flour, and fats. To increase the nutritional value, one might opt for whole grain flours or substitute sugar with natural sweeteners.
How do you make strawberry spinach cake? To make strawberry spinach cake, a common approach is to puree fresh spinach and strawberries and mix them into a standard cake batter. The ratio of fruit to vegetable may vary depending on the recipe. It’s wise to fine-tune the balance between moistness and structural integrity, and an online specific recipe can provide guidance on proportions and steps. The inclusion of an acidic component like buttermilk can help in balancing the earthiness of the spinach.
What is the texture of a strawberry spinach cake? The texture of a strawberry spinach cake should be similar to that of a standard moist cake. The spinach puree can lend extra moisture, resulting in a tender, velvety crumb. However, care must be taken not to add too much puree as it can make the batter too wet and dense. An ideal texture is one that echoes a regular cake but enhanced with the unique characteristics spinach provides.
Any tips for making the perfect strawberry spinach cake? For optimal results, use fresh spinach and ripe strawberries for the most intense flavor. Ensure all ingredients are at room temperature for even mixing. Properly puree the spinach to avoid leafy chunks. If desired, a food coloring can be used to enhance the color, though the natural hue from the spinach can also be appealing. Do not overmix the batter as this can result in a tough cake.

It would be important to note that the success of such a cake would largely rely on the execution; the proportion of spinach to strawberry would need to be carefully considered to preserve the dessert’s overall sweetness, and the spinach would have to be prepared in a way that minimizes any potential bitterness or textural issues. The cake could be an excellent choice for those looking for a dessert option that is less conventionally sweet and offers nutritional benefits from the inclusion of spinach, which is rich in vitamins and minerals.

In conclusion, a strawberry spinach cake presents an imaginative culinary concept that, if well-executed, could provide a unique and satisfying dessert experience. This cake may also spark conversation and could be featured as a novel item in bakeries or restaurants looking to offer inventive baked goods.