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A wonderful and light spinach Bundt cake, in the colour of spring. Made with fresh spinach leaves, this cake is light and fluffy, subtly lemony and simple to make \u2013 it relies on thoroughly whipping the eggs and sugar until light and airy, then gently folding in the flour. For an even more delicate texture, oil is used instead of butter. It will grace any Easter table, and if you are worried about the taste of spinach in the cake, you cannot taste it at all ;). Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the spinach Bundt cake:<\/span><\/p>\n

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• 4 large eggs<\/li>\n
• 180 g caster sugar<\/li>\n
• 120 g plain flour<\/li>\n
• 120 g potato starch<\/li>\n
• 200 ml rapeseed oil<\/li>\n
• 120 g fresh baby spinach<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• finely grated zest of 1 lemon<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Blend the spinach and oil using a hand blender or jug blender until completely smooth.<\/p>\n

  Place the eggs and sugar into the bowl of a stand mixer. Whisk (using the whisk attachment) at the highest speed until a pale and fluffy mixture forms, increasing even threefold in volume. Using a stand mixer, the egg mixture should be whipped for 7\u201310 minutes; using a hand mixer, for 10\u201315 minutes. When lifted on the whisk, the mixture should fall gently in a ribbon onto the remaining batter and remain visible on the surface for several seconds. Pour the spinach and oil mixture directly into the whipped egg mixture and whisk thoroughly until combined. Add the lemon zest and whisk. Then sift the plain flour, potato starch and baking powder directly into the mixture. Gently fold with a spatula only until combined, no longer.<\/p>\n

  Grease a Bundt tin with a capacity of approximately 2.1 litres (dimensions as shown in the photograph below) with butter and dust with plain flour, shaking out any excess. Transfer the batter into the tin and level the surface.<\/p>\n

  Bake at 175\u00b0C for approximately 45 minutes or longer, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 15 minutes, then turn out onto a serving plate. Drizzle with icing and decorate as desired.<\/p>\n

  Ingredients for the lemon icing:<\/span><\/p>\n

  \n
  • 1 cup icing sugar<\/li>\n
  • 3 tablespoons lemon juice (from 1 small lemon)<\/li>\n<\/ul>\n

    Place all of the ingredients into a bowl and mix with the back of a spoon. If the icing is too thin, add more icing sugar; if it is too thick, add more lemon juice.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    A wonderful and light spinach Bundt cake, in the colour of spring. Made with fresh spinach leaves, this cake is light and fluffy, subtly lemony and simple to make \u2013 it relies on thoroughly whipping the eggs and sugar until light and airy, then gently folding in the flour.<\/p>\n","protected":false},"author":1,"featured_media":15557,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,81],"tags":[94,134],"duration":[],"tag_group":[],"class_list":["post-15555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-easter","tag-lemon-lime","tag-spinach"],"acf":[],"yoast_head":"\n