Spinach and Raspberry Jam Cake

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By Sneji
November 29, 2023
Spinach and Raspberry Jam Cake

Spinach is definitely not the first ingredient you’d think of when you’re making any kind of dessert. However, against all odds, it makes an amazingly and surprisingly delicious cake! Here, I will show you the recipe for this unique and beautiful holiday themed cake. 

Spinach and Raspberry Jam Cake

Every Christmas the same questions come up: What will I be cooking? How can I surprise my guests and my family?… We often end up doing the same familiar things we know how to cook, which is totally fine (trust me I do it too). However, wouldn’t it be great to try something new, something unexpected that will surprise your guests? If your answer to that question is yes then I got the perfect cake for you.

Decorations

To be honest, this cake is fit for every season of the year… the green, white and red colors make it perfect for the winter holidays; its light and airy texture and it’s perfect mixture of sweet and tangy taste make it perfect for those sunny and warm days during late spring and summer.

Spinach and Raspberry Jam Cake sliced

I know you can be skeptical about the use of spinach in a cake. Trust me, I was too before I tried it. But after making this cake for the first time I surprised myself so much with it. It doesn’t taste anything like spinach and it has such a vibrant and full green color without any coloring additives. It’s a truly intriguing cake and it can become the star of your menu if you try it out.

Spinach and Raspberry Jam Cake
Quick Tip:

When it comes to the recipe and actually making this cake, I strongly suggest you follow these steps in the same order I did them. By this I mean: start by making the jam, then the cream and then the cake. It is important that you do so as the jam and the cream need to stay in the refrigerator before the cake is assembled. Therefore, making them in this order and putting each in the refrigerator right after making it and taking it all out right when you need to start assembling will help you to be much more efficient in your baking and will save you time.

Here are some other recipes for Cakes :

Red Velvet Cake

This is my favorite cake! It’s incredibly soft, moist, buttery and fluffy. Today I’ll share with you my recipe for Homemade Red Velvet.

Honey Cake with Figs

My cake smells of sweet honey and figs. It’s incredibly delicious! Every bite is pleasurable. The dried figs give such a unique feeling. The cake is very light and not super sweet because the cream is made of cream cheese, whipping cream and a little bit of white chocolate. 

Spinach and Raspberry Jam Cake

Ingredients  

Raspberry Jam

  • 340 g raspberries
  • ½ cup sugar
  • ½ cup water
  • 2 tbsp cornstarch

Cream

  • 500 g cream cheese
  • 100 g butter
  • 1 cup powder sugar
  • 1 tbsp vanilla extract
  • 350 ml whipping cream

Cake

  • eggs
  • 1 cup sugar
  • 200 g flour
  • 1 tbsp baking powder
  • 1 tbsp vanilla extract
  • 200 g fresh spinach
  • 160 ml oil
  • 2 tbsp lemon juice
  • zest from 2 lemons

Instructions 

Raspberry Jam

  • Firstly, put the raspberries, sugar and water in a saucepan. Stir and let simmer on the stove for 5 minutes on medium heat.
  • Put the cornstarch in a small bowl and pour in the water. Stir well until the cornstarch dissolves. Then, pour the dissolved cornstarch over the simmering raspberries. Stir for about another 5 minutes until it starts to thicken.
  • Remove from the heat, pour it into the sieve to remove the seeds from the raspberry jam.
  • Afterwards, cover it with plastic wrap and put it in the fridge.

Cream

  • In a medium bowl, beat together the cream cheese with the butter, powdered sugar and vanilla extract.
  • In another smaller bowl, whip the whipping cream. Be careful not to make an overly sweet cream. If the whipping cream is sweet, reduce the amount of powdered sugar added to the cream cheese. My whipping cream is not sweetened therefore I add a whole cup of powdered sugar.
  • After the whipping cream is ready, add it carefully to the cream cheese and mix with a spatula.
  • Then, cover with plastic wrap and leave in the fridge.

Cake

  • Firslty, preheat the oven to 300F.
  • Take three 8 inch / 20cm cake pans, grease them with butter and line them with parchment paper.
  • Put the spinach, oil, lemon juice as well as the lemon zest in a blender or a food processor, and shred it all very finely.
  • In a large bowl, beat the eggs and sugar with an electric mixer for 7-8 minutes, until fluffy and pale.
  • Pour the spinach into the egg as well as sugar batter and mix well. Then, sift the flour and baking powder over the batter and mix using a rubber spatula.
  • Divide the batter in 3 equal parts to put in the three already prepared pans.
  • Bake for about 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cakes cool until they reach room temperature.

Assemble the cake

  • Place the first layer of cake on a serving plate, spread generously and evenly  ⅓ of the jam and over it spread ⅓ of the cream.
  • Then, repeat with the 2nd layer. On the 3th layer spread 1/2 from the remaining cream and over it spread the remaining jam.
  • Finally, pipe the remaining cream around the cake to decorate it. Leave the cake in the fridge overnight.

Bon Appétit!

Spinach and Raspberry Jam Cake

Spinach is definitely not the first ingredient you’d think of when you’re making any kind of dessert. However, against all odds, it makes an amazingly and surprisingly delicious cake! Here, I will show you the recipe for this unique and beautiful holiday themed cake.
Servings 12 pieces

Ingredients
  

Raspberry Jam

  • 340 g raspberries
  • ½ cup sugar
  • ½ cup water
  • 2 tbsp cornstarch

Cream

  • 500 g cream cheese
  • 100 g butter
  • 1 cup powder sugar
  • 1 tbsp vanilla extract
  • 350 ml whipping cream

Cake

  • 3 eggs
  • 1 cup sugar
  • 200 g flour
  • 1 tbsp baking powder
  • 1 tbsp vanilla extract
  • 200 g fresh spinach
  • 160 ml oil
  • 2 tbsp lemon juice
  • zest from 2 lemons

Instructions
 

Raspberry Jam

  • Put the raspberries, sugar and water in a saucepan. Stir and let simmer on the stove for 5 minutes on medium heat.
  • Put the cornstarch in a small bowl and pour in the water. Stir well until the cornstarch dissolves. Pour the dissolved cornstarch over the simmering raspberries. Stir for about another 5 minutes until it starts to thicken.
  • Remove from the heat, pour it into the sieve to remove the seeds from the raspberry jam.
  • Cover it with plastic wrap and put it in the fridge.

Cream

  • In a medium bowl, beat together the cream cheese with the butter, powdered sugar and vanilla extract.
  • In another smaller bowl, whip the whipping cream. Be careful not to make an overly sweet cream. If the whipping cream is sweet, reduce the amount of powdered sugar added to the cream cheese. My whipping cream is not sweetened therefore I add a whole cup of powdered sugar.
  • After the whipping cream is ready, add it carefully to the cream cheese and mix with a spatula.
  • Cover with plastic wrap and leave in the fridge.

Cake

  • Preheat the oven to 300F.
  • Take three 8 inch / 20cm cake pans, grease them with butter and line them with parchment paper.
  • Put the spinach, oil, lemon juice and lemon zest in a blender or a food processor, and shred it all very finely.
  • In a large bowl, beat the eggs and sugar with an electric mixer for 7-8 minutes, until fluffy and pale.
  • Pour the spinach into the egg and sugar batter and mix well. Sift the flour and baking powder over the batter and mix using a rubber spatula.
  • Divide the batter in 3 equal parts to put in the three already prepared pans.
  • Bake for about 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cakes cool until they reach room temperature.

Assemble the cake

  • Place the first layer of cake on a serving plate, spread generously and evenly  ⅓ of the jam and over it spread ⅓ of the cream.
  • Repeat with the 2nd layer. On the 3th layer spread 1/2 from the remaining cream and over it spread the remaining jam.
  • Pipe the remaining cream around the cake to decorate it. Leave the cake in the fridge overnight.

Bon appétit!

    Video

    Author: Sneji
    Course: cakes
    Keyword: #cake, #spinach

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