Spinach cake with strawberry cream filling


I was really looking forward to baking some cake with seasonal red fruits. Strawberries are the first to arrive every year and I could not resist publishing the first recipe with strawberries of the season. It’s been a while since I saw this recipe on the blog of my super-admired Eva from Bakestreet and it struck me so much to discover a sponge cake with spinach that it went directly into my list of pendings. I have adapted it a bit and I have given it a different look by adding strawberries.


The origin of this cake is not clear. In some places I have found that it is Turkish and in others it says that it is Polish. I asked a Turkish coworker if he knows this cake and if it is famous in Turkey. His answer does not solve the mystery at all, beyond telling me that he does not like cakes with vegetables, hahaha (that’s because he has not tried mine!!). So we’re going to have to keep the doubt.


I assure you that it is a delicious cake, very juicy and with a very interesting acid touch. Strawberries combine perfectly, although I have seen variations with raspberries and pomegranates. In any case, it seems that what is sought is more the contrast in green / red color than the taste. But as for taste, it seems to me that strawberries is what best fits.


I do not know if it also happens to you, but when I see a recipe for cake with vegetables I can not resist and I have to try it. In the blog I already have two more published, one with zucchini and one with beetroot. Both were a success, both for the people who tried it and for myself. But I tell you that this one with spinach is even better than the other two.

Also the color of this cake seems magical to me. And all achieved without any artificial food coloring, it is a total fantasy to have that beautiful green in a cake! And speaking about vegetables, I tell you something that makes me very excited. We have bought a cultivation table to start growing our own vegetables. I will show you photos on Instagram when I have it assembled. It’s silly, but it makes me very excited and I really want to start using it!! And I am so excited about the idea of eating vegetables with real flavor, not like the ones that you can buy in Germany … So, let’s see how skilled I am for growing veggies 🙂

Dulces sueños,


Spinach cake with strawberry cream filling

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Serves: 8
Cooking Time: 20 min. Total: 1h


  • CAKE:
  • 350 g frozen spinach
  • 3 eggs
  • 200 g icing sugar
  • 240 ml sunflower oil
  • 280 g flour
  • 3 tsp baking powder
  • 2 Tbsp lemon juice
  • Zest of 1 lemon
  • CREAM:
  • 250 ml whipping cream (very cold)
  • 125 g mascarpone
  • 1 and ½ Tbsp icing sugar
  • 250 g fresh strawberries



Thaw the spinach (without cooking) in the microwave and drain well so they do not have water.


Preheat the oven to 170º C and a mold of 18 cm in diameter.


Blend the spinach with the blender until you have a fine puree.


In the bowl of the mixer, mix the sugar and eggs for about 3 minutes until they increase in volume and the mixture is whitish. Add the oil while stirring.


Add the spinach puree, zest and lemon juice. Mix until the ingredients are combined.


Sift the flour with the baking powder and add to the liquid mixture, mixing until no lumps of flour remain.


Pour the dough into the baking pan. Bake for about 40 minutes or until you insert a toothpick in the center of the cake, it comes out clean. Allow to cool completely on a rack.


To make the cream, whisk the mascarpone with the sugar until they are perfectly integrated. Add the whipping cream and continue whipping with the rods until the cream is thick. Reserve in the fridge while you prepare the strawberries and cake layers for assembly.


Wash the strawberries and cut a few in half. Cut the cake into two equal halves. Prepare a cake ring 18 cm in diameter. Cover with a little cream, about 1 cm high.


Place one of the cake halves as a base. Place the strawberry halves around the perimeter with the flat part resting on the wall of the cake ring. Cover the entire central area with more strawberries. Pour the rest of the cream, flatten and cover with the other half of sponge cake.


Refrigerate for about 2 hours so that the cream hardens a little.


Decorate with baby spinach leaves, fresh strawberries and flowers to taste.


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