Ingredients

Cake layers

  • 280 grams (9.88 ounces) fresh spinach
  • 160 grams (5.65 ounces) honey
  • 200 grams (7.05 ounces) sugar
  • 100 grams (3.53 ounces) butter
  • 130 grams (4.59 ounces, about 2 large) eggs
  • 1 teaspoon baking soda
  • 580 grams (20.46 ounces) flour

Blackcurrant coulis

  • 500 grams (17.65 ounces) frozen blackcurrant coulis
  • 100 grams (3.53 ounces) sugar
  • 7 grams (0.25 ounces) pectin NH

Filling

  • 1150 grams (40.57 ounces) sour cream 30%
  • 380 grams (13.40 ounces) cream 33%
  • 350 grams (12.35 ounces) powdered sugar
  • 20 grams (0.70 ounces) cream stabilizer

Equipment

  • Blender

    Essential for creating the spinach and egg mixture. Make sure it's powerful enough to blend leafy greens smoothly.

  • Saucepan

    Necessary for heating the sugar, honey, and butter to make a smooth, golden mixture. A non-stick saucepan will make your job easier.

  • Sieve

    You’ll need this to sieve the flour and blackcurrant puree for smooth, lump-free results. A fine-mesh sieve is recommended.

  • Baking paper and rolling pin

    Helps in rolling out the dough into ultra-thin layers without sticking. Dust with flour to avoid any mess.

  • Cake ring or large plate

    Useful for cutting out perfectly round cake layers. Ensure it’s the correct diameter as specified in the recipe.

Instructions

Step 1

1. Let's start with the cake layers. In a blender, combine the spinach (I used fresh spinach but you can also use frozen, keeping in mind the color may vary) with 2 eggs and blend until combined. Transfer the mixture to a separate bowl and set aside. Tip: Make sure to properly rinse the fresh spinach to remove any dirt.

Step 2

2. Sift the flour into a large mixing bowl prepared for the dough. Tip: Sifting the flour helps to incorporate air, making the cake layers lighter.

Step 3

3. In a saucepan, combine the sugar, honey, and butter. Place it over medium heat and stir constantly until the sugar dissolves and the mixture is smooth. Tip: Keep stirring to prevent the mixture from burning.

Step 4

4. Increase the heat to high and add the baking soda while continuing to whisk. Cook until the mixture turns golden and a large foam forms. Remove from heat immediately. Tip: Be cautious as the mixture will bubble up vigorously.

Step 5

5. Gradually pour the mixture into the spinach puree while whisking continuously. Then, add the flour mixture and mix with a spatula until well combined. The dough will be sticky yet runny. Wrap it in plastic wrap and refrigerate for about an hour. Tip: Chilling the dough helps it firm up, making it easier to handle.

Step 6

6. After chilling, divide the dough into 19 equal pieces and roll each piece in some flour. On a sheet of baking paper, roll each dough ball into a thin layer (a couple of millimeters thick). Dust with more flour if necessary. Tip: Keep the unrolled dough pieces covered to prevent them from drying out.

Step 7

7. Preheat the oven to 180°C (356°F). Bake each layer for 3-4 minutes until lightly golden. Using a cake ring or plate, cut out 22cm (8.70 inches) circles from each baked layer. You should end up with 19 layers. Tip: Save the trimmings for later to make cake crumbs.

Step 8

8. Crush the trimmed cake edges into smaller pieces and toast them in the oven at 90°C (194°F) for one hour. Let them cool and then blend into fine crumbs for decoration. Tip: Make sure the crumbs are completely cooled before blending.

Step 9

9. For the blackcurrant coulis, place the frozen blackcurrants in a saucepan and cook until softened. Puree with a blender, then strain through a sieve. Return the strained puree to the saucepan and heat on medium. Tip: You can also use fresh blackcurrants if in season.

Step 10

10. In a separate bowl, mix the sugar and pectin. Gradually sprinkle the dry ingredients into the hot puree while whisking constantly. Bring to a boil, then remove from heat and let cool. The coulis will thicken upon cooling. Tip: Whisking while adding the pectin prevents clumping.

Step 11

11. While the coulis is cooling, prepare the filling. Whip the 33% cream to stiff peaks and set aside. In another bowl, whip the sour cream until thick and increased in volume. Add the powdered sugar and stabilize with cream stabilizer if necessary. Fold the whipped cream into the sour cream mixture until combined. Tip: Ensure all dairy products are kept chilled for a more stable whip.

Step 12

12. To assemble the cake, start by spreading a layer of filling on each cake layer, followed by some blackcurrant coulis using a piping bag. Place the next cake layer on top and repeat. Tip: Make sure each layer is evenly distributed for a neat finish.

Step 13

13. Use the remaining filling to frost the sides of the cake. After frosting, refrigerate the cake for a couple of hours until set. Once chilled, sprinkle the reserved cake crumbs on top for garnish. Tip: Refrigerating helps the flavors meld together and firms up the layers.

Servings

🍰 **Serve It on a Stunning Cake Stand:** Elevate your cake presentation by placing it on a beautiful cake stand. Not only does this make it a centerpiece, but it’s also easier for serving slices.

🍽️ **Pair with Fresh Fruits:** Serve slices of this cake with a side of fresh blackcurrants or mixed berries to enhance the flavor profile and add a touch of freshness.

🌿 **Garnish with Mint Leaves:** Adding a few mint leaves on top can bring out the fresh flavors from the spinach and offer a complimentary aroma.

☕ **Accompany with a Hot Drink:** Complement your cake slice with a cup of freshly brewed tea or coffee. The warmth and bitterness of the drink beautifully balance the cake’s sweetness.

Variations

**✨ Gluten-Free Variation:** To make this delicious cake gluten-free, substitute all-purpose flour with an equal amount of gluten-free flour blend. Ensure it has xanthan gum for the best texture.
**🌱 Vegan Variation:** Replace butter with vegan margarine, honey with maple syrup or agave nectar, sour cream and cream with coconut cream, and use a plant-based egg substitute like flax eggs. This way, everyone can enjoy this cake without compromising their dietary preferences.
🍃 **Tip:** Check the labels of all your ingredients to ensure they're certified gluten-free and vegan when following these variations.

Faq

  • How do I avoid getting lumps in my pastry mixture?

    Make sure to whisk constantly while combining wet and dry ingredients, and always sieve your flour before adding it in.

  • Can I use any other fruits for the coulis?

    Absolutely! Feel free to experiment with raspberries, strawberries, or even a mix of berries for different flavor profiles.

  • Why did my cake layers turn out too thick?

    Ensure that you’re rolling the dough as thinly as possible and baking for just 3-4 minutes at the specified temperature.

  • Is there a substitute for pectin NH in the blackcurrant coulis?

    You can use regular pectin, but note that the texture might slightly vary. Follow the instructions on the pectin package for best results.

  • How do I prevent my filling from becoming too runny?

    Make sure to whip both the sour cream and cream to thick consistencies and consider using a stabilizer for extra firmness.

  • Can I make this cake ahead of time?

    Yes, you can assemble the cake a day in advance and let it chill in the fridge. This also helps the flavors meld together more beautifully.

Nutrition facts

Spinach honey cake with blackcurrant coulis
Recipe Yield:1 large layered cake
Calories:Per slice, makes approximately 16-20 slices
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:10g
Protein:5g
Total Carbohydrate:30g
Total Sugars:20g