Spinach tea cake with coconut and lemon glaze

Ingredients

The dough

200 grams (1.6 cups) flour
85 grams (6 tablespoons) butter
70 grams (5.6 tablespoons) cane sugar
50 grams (4 tablespoons) white sugar
3 eggs
1.5 teaspoons baking powder
1 teaspoon salt
65 milliliters (0.27 cups) cream (10%)
160 grams (5.6 ounces) spinach
30 milliliters (2 tablespoons) olive oil
vanilla extract to taste

The glaze

2 tablespoons lemon juice
100 grams (0.8 cups) powdered sugar
0.5 teaspoon matcha (optional)
coconut flakes for decorating

Equipment

Mixing Bowls
Ensure you have both large and medium-sized bowls for mixing dry and wet ingredients separately. Stainless steel bowls are ideal as they are durable and easy to clean.
Electric Mixer
An electric hand mixer or stand mixer will help you achieve a smooth and creamy batter without much effort. Remember to scrape the sides to combine all the ingredients evenly.
Spatula
A silicone spatula is excellent for blending the batter and folding in the spinach puree without deflating the mixture.
Baking Dish
Opt for a non-stick or well-greased and floured baking dish to ensure your cake slips out effortlessly after baking. A glass or ceramic dish can give you even heat distribution.
Measuring Cups and Spoons
Accurate measurements are key in baking. Invest in a good set of measuring cups and spoons to ensure your ingredients are spot on.

Instructions

Step 1

1. Preheat your oven to 356°F (180°C). Prepare a baking dish by greasing it with butter and lightly dusting it with flour. This is sometimes called a 'French shirt'. This will help the cake release smoothly from the pan when it’s done baking.

Step 2

2. In a medium bowl, mix all the dry ingredients (flour, baking powder, salt) until they are well combined. Sifting the ingredients together can help to make sure everything is evenly distributed.

Step 3

3. In a large mixing bowl, beat the softened butter with the cane sugar and white sugar until the mixture is light and fluffy. Using room-temperature butter makes it easier to cream with the sugar.

Step 4

4. Add the eggs, cream, olive oil, and vanilla extract to the butter mixture, one at a time, beating well after each addition. Make sure all your ingredients are at room temperature so they incorporate more easily.

Step 5

5. Gradually add the dry ingredients into the wet mixture and gently fold them together using a spatula until just combined. Be careful not to overmix as this can make the cake dense.

Step 6

6. Rinse the spinach thoroughly, chop it finely, and blend it into a smooth puree using a mixer. Fold the spinach puree into the batter until evenly combined. Spinach adds a lovely green color but won't affect the flavor much.

Step 7

7. Pour the batter into the prepared baking dish and smooth the top. Bake at 356°F (180°C) for 10 minutes. Then reduce the temperature to 320°F (160°C) and bake for another 20-30 minutes, or until a skewer inserted into the center comes out clean. Start checking at the 20-minute mark to avoid over-baking.

Step 8

8. Allow the cake to cool completely before glazing. Cooling the cake ensures the glaze will set properly and not melt.

Step 9

9. To make the glaze, sift the powdered sugar into a bowl and gradually mix in the lemon juice and optional matcha powder until smooth. Adjust the consistency by adding more lemon juice if it’s too thick or more powdered sugar if it’s too thin.

Step 10

10. Pour the glaze over the cooled cake and garnish with coconut flakes. For an extra touch of elegance, you can toast the coconut flakes lightly before sprinkling them.

Servings

If you're wondering how to elevate your spinach tea cake experience, look no further! Here are some **serving suggestions and ideas** that will make each slice feel like a special occasion. 🍽️💖 For a zesty twist, serve your cake with a dollop of freshly whipped cream and a side of **lemon zest**. The citrusy kick pairs perfectly with the sweetness of the cake and its rich spinach undertone. 🍋 Hosting a tea party? 🎉 Pair your spinach tea cake with a selection of herbal teas, like chamomile or mint, to underline its refreshing flavors. Add some **sliced fresh fruits** such as strawberries and kiwi for an extra pop of color and taste. 🍓🥝 If you're feeling indulgent, drizzle your cake slices with a generous amount of **honey** or **maple syrup** and sprinkle some extra coconut flakes or powdered sugar on top. This will add an extra layer of sweetness and texture that guests won't be able to resist. 🍯🌴 For those warm, lazy weekends, enjoy a slice of your spinach tea cake with a scoop of **vanilla ice cream** on the side. The cold, creamy texture of the ice cream beautifully contrasts with the soft, warm cake, creating a dessert that's simply irresistible. 🍦🍰

Variations

Thinking about making this delicious cake but need it to be **gluten-free** or **vegan**? 🌱🌟 No problem! Here are some simple variations:

Gluten-Free Version: Replace the regular flour with a gluten-free all-purpose flour blend. Ensure your baking powder and other ingredients are also gluten-free certified.
Vegan Version: Swap out the butter for a plant-based margarine and use flax eggs instead of regular eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). For the cream, you can use coconut cream or another plant-based option.

Faq

Why is my cake too dense?
This can happen if your batter is overmixed. Be sure to mix until just combined.
Can I use frozen spinach?
Yes, but make sure to thaw and drain it thoroughly to avoid excess moisture in your batter.
How can I ensure my cake rises well?
Make sure your baking powder is fresh and your ingredients are at room temperature before you start mixing.
Can I add other flavors to the glaze?
Absolutely! Consider adding a splash of almond extract or a hint of lavender for a unique twist.
Is there a substitute for cane sugar?
You can use regular granulated sugar, light brown sugar, or even coconut sugar for a slightly different flavor profile.
How do I store the cake to keep it fresh?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.