Spinach, strawberry & lime cake

Ingredients

Spinach Sponge

200 grams (7 ounces) fresh spinach
130 grams (4.6 ounces) vegetable oil
3 sprigs mint to taste
4 large eggs
200 grams (7 ounces) sugar
Juice of 0.5 lemon
260 grams (9.2 ounces) flour
10 grams (2 teaspoons) baking powder

Strawberry Compote

200 grams (7 ounces) strawberries
70 grams (2.5 ounces) sugar
8 grams (0.28 ounces) gelatin
40 milliliters (1.35 fluid ounces) water

Lime Mint Filling

90 grams (3.2 ounces) heavy cream
3 sprigs mint
35 grams (1.2 ounces) lime juice
5 grams (0.18 ounces) gelatin
25 milliliters (0.85 fluid ounces) water
130 grams (4.6 ounces) white chocolate
35 grams (1.2 ounces) butter

Cream Cheese Frosting

600 grams (21 ounces) cream cheese
130 grams (4.6 ounces) powdered sugar
300 grams (10.6 ounces) heavy cream

Equipment

Blender
For blending spinach with mint and lemon juice smoothly; ensure it's strong enough to handle leafy greens effortlessly.
Spatula
Used for gently mixing ingredients to maintain that fluffy texture; a silicone one works best for easy scraping.
Mixer
Essential for whipping eggs and cream cheese frosting to perfection; stand mixers save time and energy.
Baking Pans
Two round 18-20 cm diameter pans for baking the sponge layers; springform pans make release easier.
Molds
For the compote and filling; choose approximately 14-16 cm diameter ring molds lined with plastic wrap for easy removal.
Piping Bag
To create borders for the filling and layer the cake neatly; reusable ones are eco-friendly and won't tear easily.

Instructions

Step 1

Step 1: For a vibrant color, it's best to use fresh spinach rather than frozen. Wash, dry, and blend the spinach with mint, lemon juice, and vegetable oil. Make sure to blend until completely smooth for the best color and texture.

Step 2

Step 2: Beat the eggs with the sugar until fluffy. This usually takes about 5 minutes on high speed. Add the spinach-oil mixture to the eggs and gently mix with a spatula.

Step 3

Step 3: In 2-3 additions, add the flour and baking powder, mixing gently each time. Overmixing can deflate the batter, so fold gently. Divide the batter into 2 pans (18-20 cm diameter).

Step 4

Step 4: Bake at 170°C (340°F) for 30-40 minutes or until a toothpick comes out dry.

Step 5

Step 5: For the compote, soak gelatin in water and let it swell for about 10 minutes. Blend the strawberries, cook them with sugar for a couple of minutes, remove from heat, and add the swollen gelatin. Make sure gelatin is fully dissolved. Pour into molds lined with plastic wrap (ring diameter 14-16 cm).

Step 6

Step 6: For the lime-mint filling, soak gelatin in water. In a saucepan over low heat, melt the white chocolate with heavy cream. Add the swollen gelatin, mix well. Add mint and lime juice, blend, and add the room-temperature butter. Blend again and strain through a sieve to remove large mint leaves. Pour into molds lined with plastic wrap (ring diameter 14-16 cm).

Step 7

Step 7: For the cream cheese frosting, combine all ingredients in a mixer bowl and beat until fluffy and thick. Chill your bowl and whisk for better results.

Step 8

Step 8: Slice each sponge cake into two layers. Layer as follows: Sponge, cream cheese, strawberry compote, a bit of cream to create borders for the filling with a piping bag, sponge, cream, lime-mint filling, cream, sponge, cream and strawberry compote, finish with cream and a final sponge layer. Refrigerate each layer as you go to ensure stability.

Servings

This Spinach Sponge Cake with Strawberry Compote and Lime Mint Filling is a showstopper at any gathering! 🎉✨ Consider serving it on a rustic wooden board for a charming, down-to-earth presentation or on an elegant cake stand for a more sophisticated touch. 🌿🍓 Pair each slice with a light drizzle of honey or a dollop of whipped cream for added indulgence. 🍯🍰 For a harmonious blend of flavors, enjoy this cake with a cup of freshly brewed mint tea or a glass of chilled white wine. 🍵🍷 If you're feeling adventurous, garnish with fresh strawberries and mint leaves for an extra burst of color and freshness. 🍓🌿

Variations

Want to keep it gluten-free or vegan? No problem! 🌱🌾

Gluten-Free Variation: Swap out the flour with a gluten-free baking mix for a safe and delicious treat. Ensure your baking powder is certified gluten-free as well.

Vegan Variation: Replace eggs with a mixture of flaxseed and water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use coconut cream instead of heavy cream, and opt for vegan cream cheese. Substituting regular gelatin with agar-agar will keep the compote and mint filling vegan-friendly. 🍰🥥

Faq

How can I tell when my sponge cake is fully baked?
A toothpick inserted into the center should come out clean. If it comes out with batter, it needs more time.
Why did my sponge cake turn out dense?
Overmixing can deflate the batter, making it dense. Gently fold the ingredients to keep the batter light and fluffy.
Can I make the compote and filling a day ahead?
Yes! Preparing them in advance and refrigerating makes assembling the cake easier and saves time.
What's the best way to slice the cake neatly?
Use a serrated knife and wipe it clean between each slice to keep the layers sharp and presentable.
Can I freeze this cake?
You can freeze the sponge layers and fillings separately. Assemble after thawing for the best texture and flavor.
How do I ensure my cream cheese frosting stays thick?
Use chilled heavy cream and cream cheese. Also, beat them until stiff peaks form and refrigerate until use.