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Spinach Cake

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Spinach Cake

Don’t be fooled by the name! Though spinach is a main ingredient in this semi-sweet Spinach Cake, this dessert is a delight for your tastebuds. With the addition of mascarpone filling and berries on top, we think you’ll impress your guests with this one!

Prep: 30 minutes Cook: 35-45 minutes

Total: 1 hour to 1 hour and 15 minutes

Yields: 6 servings

Spinach Cake 1

Ingredients

  • Cake
    • 450 g fresh spinach leaves
    • 2/3 cup canola oil
    • 1 cup powdered sugar 
    • 4 medium eggs 
    • 2 cups all purpose flour
    • 2 tsp baking powder 
  • For the cream filling:
    • 250 g mascarpone (chilled)
    • 200 ml whipping cream (chilled)
    • 4 Tbsp powdered sugar
    • 1 tsp potato starch 
  • Optional for the topping:
    • Pomegranate seeds, blueberries, cranberries, blackberries or raspberries.

We like to serve this cake on the Brookline Cake Plate

See Cake Plates

Directions

  1. Set the oven for 350 F
  2. Clean and sauté spinach leaves – heat them in a pot with water for 2 minutes until wilted. Drain, and blend the spinach leaves in an electric blender. 
  3. Add eggs and sugar into a Brookline Mixing Bowl and mix for 2 minutes using an electric mixer. Add oil and spinach. Stir to combine. 
  4. In a separate bowl, add flour and baking powder. 
  5. Combine dry and wet ingredients from both bowls. 
  6. Transfer to a round baking pan (a smaller pan was used for these photographs – about 7in.) and bake for about 35-45 minutes. Remove from the oven and set aside to cool.
  7. In a Brookline Mixing Bowl, combine mascarpone cheese, whipping cream, potato starch and sugar. Use an electric mixer to mix until light and fluffy. Set aside.
  8. Using a big spoon, spoon out the top part of the cake (leaving 1 inch around edges). 
  9. If making a smaller cake (as seen in the photos) use the Brookline Salad Plate to serve, if making a standard size cake use the Brookline Dinner Plate.
  10. Add mascarpone filling, top it with remaining (crumbled) cake and decorate with fresh fruit of your choice. 
  11.  Enjoy!

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.

Spin Cake 2
Spinach Cake 3
Spin Cake 3
Spinach Cake 4

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