This spinach and strawberry marble cake is bright and full of summer’s best flavours. Spinach and strawberries taste wonderful together in salads, so I’ve used them in cake! The taste of spinach fades away in the sponge.
With the weather finally getting brighter, I’m moving away from my autumnal squash dessert recipes and thinking a bit lighter. My local fruit and veg market was bursting with sweet-smelling strawberries so I picked up a few punnets and got to thinking about cakes. What goes well with strawberries? Spinach. Oh yes.
I used to make a lovely spinach and strawberry salad with balsamic dressing quite often. I think I’ll have that for lunch with the cake leftovers. Anyway, I’ve made spinach cake many times before so the addition of pureed strawberries seemed a match made in springtime heaven.
The batter for this spinach cake smells quite strongly of spinach, but never fear, the final cake is very mild. As for adding strawberries, well sadly although the strawberry puree is vibrant and red, it will cook out to a slightly insipid pale pink. I wouldn’t normally advocate adding food colouring, but for this you may want to. Just make sure it’s a natural one.
Get the recipe for Spinach and Strawberry Marble Cake:
- 200g fresh spinach leaves (or frozen chopped spinach)
- 3 eggs
- 1 tsp vanilla extract
- 150g sugar
- 100g apple sauce
- 100ml rapeseed or vegetable oil
- 2 tbsp lemon juice
- 250g plain flour
- 3 tsp baking powder
- ½ tsp salt
- 250g strawberries
- Red food colouring (optional)
- Preheat oven to 180C. Lightly grease a cake tin.
- Puree the fresh spinach in a food processor, or with a hand held blender, until it is liquefied. If using frozen spinach, thaw it and squeeze out the excess water. Set aside.
- Beat the eggs, almond extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.
- In a separate bowl sift flour, baking powder and salt. Add the flour mixture to the spinach mixture and combine.
- Hull and puree the strawberries. Add a few drops of food colouring if desired.
- Spoon four large spoonfuls of spinach batter into prepared cake tin. Spoon in four large spoonfuls of strawberries. Repeat until both mixtures are used up. Using a knife, 'cut' through the batter to create a marble effect.
- Bake for 35-40 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes and then turn out onto a wire rack to cool completely.
This cake is lovely with coconut cream icing.
Looking for other spinach cakes? Try these!