Wednesday, January 22, 2014

The Eggless Spinach Cake

A post after a loooooooooooong time. Here is my new THING, which I sold in a BAKE SALE. My first sale!! So here is the story.

I am in love with colors. When it comes to food, I like to use natural colors. So I made my green cake with a very popular veggie-leaf. This is the energy for Popey.

Hmmm, yess it is spinach. You must be thinking to skip this post. If still reading this post, then just be sure that you will get to know about a funky tasty & healthy cake.

Here goes the recipe:


Vegetable Oil: 1 & 1/4 cup
1 1/2 cups sugar
1 tsp vanilla
1 cup fresh spinach puree
juice and zest from 1 lemon (about 1/4 cup lemon juice)
2 cups flour
3 tsp baking powder
pinch salt
1 tbsp aniseed powder


Preheat the cooker for around 5mins on high flame. Lightly spray a 9 x 13 pan with cooking spray.

In a large bowl, beat oil and sugar until light and creamy. Add vanilla, oil, lemon juice and rind, and pureed spinach until well blended.

In a different bowl, whisk together flour, baking powder and salt.

Stir dry ingredients into wet ingredients until just combined. When everything is properly blended, ad the aniseed powder & blend it.

Pour the mixture into prepared pan.

First put one empty pot in a pressure cooker and on the to of empty pot put cake tin. Make sure that cake tin doesn't touch the bottom of the cooker.Cover with the lid without putting whistle on. Bake for about 40 minutes or until toothpick inserted near center comes out clean.

Remove from cooker and let cool on wire rack. Allow the cake to cool down for 10 mins. After 10mins run the knife around the edges of cake tin. Place one dish on the top of cake tin and flip this over. The cake should come out without sticking to the bottom of cake tin. Allow it to cool down on cooling rack before putting icing on cake.

I have served the cake with powdered sugar. You can use cream frosting.