Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, January 28, 2007

Spinach Cake

(Ispanakli Kek)

Spinach Cake
3 eggs
1 1/2 cup sugar
1 tsp vanilla extract
~500 gr spinach, roots cut off*, washed, drained
1/2 cup extra virgin olive oil
2 tbsp lemon juice
2 1/2 cups flour, sifted
1 tsp baking powder

For on top:
1 cup whipped cream

3L Pyrex

Puree the spinach in a food processor, put aside. Whisk the egg and sugar in the mixer or by hand. Add the olive oil, lemon juice, vanilla extract and pureed spinach in it and mix. Then add flour and baking powder. Mix for a few minutes. Pour into the oiled Pyrex.

Preheat the oven to 375 F. Check with a toothpick to see if it's done, bake until it comes out clean. It takes about 30 minutes.

Let it cool down, then take it out of the Pyrex. Cut off the sides about 1 inch wide, and mix these using a blender to get them in powder form, put aside. Place the cake on a service plate. Spread whipped cream on the top, then sift the powdered cake on top of the cream. Slice it up and serve.

* Don't throw away the roots of the spinach, instead make Spinach Root Salad.

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48 Comments:

At 4:53 AM, Blogger Rosa's Yummy Yums said...

Wow, that's something I never saw before! Very interesting!
Your cake looks beautiful! I love it's color. I wonder how it tastes...

 
At 3:50 AM, Blogger labelga said...

Hello from Brussels, Binnur, I just discovered your website in search of Turkish vegetable and bean dishes and salads. Great website. I've never been to Turkey, but I've heard great stories about the food and the wonderful breakfasts.I just posted a Turkish salad, I hope you don't mind that the carrots were cooked instead of grated.

 
At 10:13 AM, Blogger labelga said...

How original, this Spinash cake, and a lovely color, too.

 
At 10:14 AM, Blogger labelga said...

Spinach, I mean!

 
At 12:14 AM, Blogger Binnur said...

Hi Labelga,
Thank you. You also have great site:) Turkish cuisine offers so many
different kind of dishes. Every region of Turkey has its own variation of recipes which makes our food more unique. Some of the dishes are the same all throughout, but some are different like your version of
Cevizli Havuc Salatasi. Sounds yummy to me:)

 
At 9:08 AM, Anonymous Anonymous said...

I made the spinach cake. It's very good.The color is beautiful, and the taste surprising. Love your website. More vegetable dishes,please

 
At 4:27 PM, Blogger Binnur said...

Hi,
Thank you. I will post more salad and vegetable dishes next week:)

 
At 4:48 PM, Blogger Binnur said...

Hi Rosa,
Thank you! Yes, it is colourful and very easy to make and there is no spinach taste in it.....:))
Take care,

 
At 2:41 PM, Anonymous Anonymous said...

Wow! How did you come up with such an original cake? It is so beautiful, and I imagine, healthy too :-)

 
At 10:48 AM, Blogger Binnur said...

Hi,
This recipe belongs to Turkish cuisine:) My sister in-law makes this cake very well! I loved to have hers...I am the third one to make it good after her and her mum:) It is so colourful and very healthy and delicious...

 
At 10:37 AM, Anonymous Anonymous said...

Thank you, Binnur :-) I am going to surprise everyone on St. Patrick's Day with this cake! I hope you are keeping well and warm. I am from Ottawa, brrrrr.

Patty

 
At 5:51 PM, Blogger Binnur said...

Hi Patty,
What a great idea! I didn't think of that - you are absolutely right..
Yeah, it's not as bad as Ottawa here ( -25:)))

 
At 11:24 PM, Anonymous Ben said...

One question: 500 g of spinach before you take the stems off or after? I made the recipe with some leftover spinach (from your other recipes), and the cake turned out very tasty, but a much lighter, less uniform color than the lovely deep green in the picture.

 
At 9:08 AM, Blogger Binnur said...

Hi Ben,
500 gr. of spinach before stems off. I think the left over spinach was less then 500 gr:) If you have less spinach, you can make a smaller cake by using the different proportions as in the recipe. I don't think the roots will make such a big difference...

 
At 5:24 AM, Anonymous Anonymous said...

heya ! i was looking for a recipe for my food tech class ! and i am doing turkish food ! do you have anything that isnt quite that colour ! ? thnx !

p.s my friend matt and darryl say hi ! they really enjoyed the cake !

 
At 10:37 AM, Blogger Binnur said...

Hi,
Which colour do you want:)) I have some cake recipes but posting them
will take time... this cake is very original and has a vivid colour..
Glad your friends liked the cake :)

 
At 1:29 AM, Blogger heather said...

So the spinach is not cooked before it is mixed into the batter, but chopped up in a blender or food processor?

 
At 8:12 PM, Blogger Binnur said...

Hi Heather,
Don't cook the spinach, it should be raw, just puree in the food processor:)

 
At 5:28 AM, Anonymous yatt said...

i was so impressed with the color and the presentation. the closest (green color cake) that we have here is 'pandan' (screwpine leaves) cake. a spinach cake is something totally very interesting to try out. i've just printed this recipe. it is now an addition to my must-try list *wink*

 
At 6:33 PM, Anonymous Alpay said...

I cooked the spinach because my food processor couldn't puree it raw! It still tastes good though!

 
At 6:48 PM, Blogger Carol said...

I made your cake tonight but had a hard time pureeing the spinach to a liquid form. I have a small food processor with just grind and chop options. My blender didn't work either. Any suggestions?

 
At 11:15 PM, Blogger Binnur said...

Hi Carol,
After chopping the spinach you may use wooden board and the knife to turn it into puree. I wish I could help you more:)

 
At 10:08 PM, Anonymous Anonymous said...

I don't have fresh spinach on hand so I'm going to use some frozen spinach....I'm going to dry it off with a towel to remove some of the excess water and hopefully the recipe won't turn out that different :) Wish me luck!!!

 
At 7:09 PM, Anonymous Anonymous said...

The cake turned out tasty however it was a bit chewy and didn't rise as much as the one in the picture. I think I'm going to add an extra tsp baking powder next time...or maybe I'll just follow the directions!! :D
Thanks for sharing this interesting recipe.
Angie

 
At 1:07 PM, Anonymous Anonymous said...

What is the green garnish on top of the cake? Is it pistachios or green sugar?
The cake looks absolutly wonderful, can't wait to try it!

 
At 2:13 PM, Blogger Binnur said...

Hi,
It is the powdered cake sides:)
"Cut off the sides about 1 inch wide, and mix these using a blender to get them in powder form, put aside. Place the cake on a service plate. Spread whipped cream on the top, then sift the ""powdered cake"" on top of the cream."

 
At 7:31 PM, Anonymous Anonymous said...

I'm surprised that one can make a puree from raw spinach.Is the form of spinach you use the thick dark green leaves with veins or is it baby spinach you use?I suppose frozen wouldn't work as well.any suggestions?thanks,Zeyneb

 
At 10:20 PM, Blogger Binnur said...

Hi Zeyneb,
It is regular fresh spinach. Just cut off the stems and make a puree. Do not use frozen spinach:)

 
At 9:15 AM, Anonymous Anonymous said...

Hi Binnur, thanks for the recipe. My food processor doesn't completely puree the spinach. It just makes very small bits which will presumably be visible in the cake. I think I'll just reduced the amount before I add in the batter...

 
At 3:18 PM, Anonymous Anonymous said...

Hi binnur
this cake sounds yummy and the color is wonderful
I had read many recipes for spinach cake but all of them say to boil the spinach so in this recipe will it cooked well ?
and did u mean cut the roots before weighting it.
best regards
candy

 
At 7:32 PM, Blogger Binnur said...

Hi Candy,
Don't boil the spinach, it should be raw. 500 gr. of spinach before stems off.

 
At 3:15 AM, Anonymous Anonymous said...

Thank you Binnur! This is truly unique and such a creative and beautiful use of vegetables. I can't wait to try it!
A suggestion for those having troubles getting the spinach pureed: in my recipe that calls for pureed spinach in brownies, they have me steam the spinach for 30-40 seconds...short enough to make it just the right in-between consistency of slightly soft but not limp (it won't look much different than before it was steamed.) If it's cooked limp, it doesn't puree well, and just makes a stringy mess. I use my blender on pulse, while pushing the spinach back down into the blades in-between pulses with a spoon (make sure you wait till the blades are not spinning...this takes patience.) Eventually it gets liquified enough to stop using the spoon, and just keep using short bursts, shaking the blender contents once in a while to help with mixing. If I use baby spinach, I don't need to remove the stems...they blend up smooth.
These are just suggestions for people who have already tried pureeing it fresh, and are having trouble.
I think I'll make this for Easter and put little egg shaped candies on top and it will look like easter eggs in grass. =D

 
At 9:17 AM, Anonymous Anonymous said...

I read all reviews and noticed people had a hard time with the spinach. If you puree the spinach with the lemon juice it will work. Since the lemon juice is called for in the receipe, It worked great. Also don't forget to add the vanilla as it does not tell you to in the instructions. This cake was a huge success!!

 
At 9:03 PM, Anonymous shaheen said...

Salam Binnur,
I am an indian and have a turkish friend whos name is also Binnur.
I have leart this cake from her. it tastes excellent.
i have learnt many turkish dishes from her. Turkish dishes are very yummy. Today i have a Iftar party at home and i am making this cake.
I know all my guest will love it. Binnur is also coming for the party, i will share with her about your dishes.Thanks dear !

 
At 6:31 PM, Anonymous Anonymous said...

I used frozen spinach pure(its the only type we have in stock)...i defrosted it, poured out the remaining water and the cake turned out just delicious!

I was wondering if there are possibly any more veggies (except from carrot and pumpkin, which i am familiar with)that would do with cakes?...

best wishes,

 
At 4:53 PM, Anonymous Anonymous said...

It doesn't say in the directions to add the vanilla, so don't forget to add it! I am 14 and loved making and eating this cake. It will be a classic.

 
At 6:58 PM, Blogger Binnur said...

Hi,
I think you missed it! It is right over there:)

 
At 10:28 PM, Anonymous Anonymous said...

I measured the spinach after removing the roots, it comes to about 450g, close to 1lb. It tastes like the matcha (green tea) flavored food that I remember eating in Japan. I omited lemon juice and added my goats' milk, and swapped half of the olive oil for butter. I bet your version is just as good. Thanks!

 
At 12:55 PM, Anonymous Anonymous said...

About how many cups is 500gr of spinach? I can't find the conversion.

 
At 1:09 PM, Blogger Binnur said...

Hi,
It is not possible to measure the fresh spinach with a cup. You need to measure it by the weight:)

 
At 8:37 AM, Anonymous hayriye said...

hi binnur,
we really enjoyed the cake
hopefully you will get some new recipes for cakes on your website soon :)
hayriye

 
At 10:49 PM, Blogger Amber Garcia said...

So can I put water in the blender to help spinach puree? *help*(:?

 
At 5:52 PM, Blogger Binnur said...

Hi Amber,
Sorry for the late reply, I was on vacation. Spinach doesn't need water as it already contains water in it:)

 
At 4:22 AM, Anonymous Anonymous said...

How can I print this recipe?
I am having Turkish coffee and cake party and this looks great.

 
At 5:14 PM, Blogger Binnur said...

Hi,
If you are not having a specific problem, it is easy to print the recipes, just click on the "print" icon:)

 
At 5:16 PM, Anonymous Anonymous said...

i love this cake!!! I've made it a bunch of times, and each time I vary the amount of spinach so it never comes out quite the same, but always delicious. For pureeing the spinach - since I only have a blender and not a food processor - I add the wet ingredients to the raw spinach and blend, adding the spinach a little at a time - and it comes out wonderfully.

 
At 12:28 PM, Blogger Lisa said...

Hello Binnur!
I made this recipe yesterday, and used 500g of washed, fresh spinach leaves. It came out tasting lovely, but very dense. Do you think I maybe used too much spinach?

 
At 2:18 PM, Blogger Binnur said...

Hello Lisa,
I don't think the reason is too much spinach, but could be too much flour.

 

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