Spinach “watermelon” cake

If you haven’t yet managed to convince your children to try spinach cake – this might be the one that does the trick! This playful “watermelon” cake is made from a vibrant green spinach cake, topped with a light whipped cream layer and finished with red strawberry jelly dotted with chocolate “seeds.” Fresh spinach works best for that bright green colour, and the jelly adds a refreshing twist that pairs beautifully with the cake.

Ingredients for the spinach cake:

• 270 g fresh baby spinach or frozen spinach
• 2 large eggs
• 1/2 cup caster sugar
• 1/2 cup sunflower or rapeseed oil
• 200 g plain flour
• 2 teaspoons baking powder
• 1 teaspoon lemon extract

All ingredients should be at room temperature.

If using frozen spinach, thaw it in a sieve, squeeze out excess water, and blend until smooth. If using fresh spinach, blend into a thick purée.

In a mixing bowl, beat the eggs and sugar until pale, fluffy, and tripled in volume. Slowly pour in the oil while continuing to mix. Add the spinach purée and lemon extract, and mix briefly until combined. Sift in the flour and baking powder directly into the mixture and gently fold with a spatula until just combined.

Pour the batter into a lined 23 cm cake tin and level the top.

Bake at 160°C for about 35 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack. Once cooled, slice off the domed top (it won’t be needed).

Ingredients for the cream:

• 125 ml double cream
• 125 g mascarpone
• 1 tablespoon icing sugar
• 1 teaspoon vanilla extract

All ingredients should be well chilled.

Whip all ingredients together until thick and creamy.

Additionally:

• 1 strawberry jelly (for 500 ml water)
• a handful of dark chocolate chips

Dissolve the jelly in less water than stated on the packet (about 350 ml). Leave to cool.

Assembly:

Place the cake back into the tin. Spread the cream evenly over the top. Pour over the cooled, slightly thickening strawberry jelly. Scatter chocolate chips here and there, gently pressing them into the jelly to resemble watermelon seeds. Chill in the fridge until fully set.

Store in the fridge.

Enjoy!