White Chocolate Spinach and Almond Cake

Everybody eats carrot cakes, but many people hate spinach.

Why not give this cake a try? It is a recipe from a local newspaper and a special in the month of April. Spinach is in season, especially when you can use the frozen one. That makes live in the kitchen a lot easier.

The white chocolate gives a good balance to the earthy taste of the spinach. The cake is not too sweet and it keeps a couple of days, because it wont dry out. The spinach brings the moisture to the cake.

Recipe for a bundtcake tin (2,5 l ):

300 g frozen spinach leaves

125 ml whole milk, 250 g butter

250 g sugar, 4 medium eggs

100 g white chocolate

300 g AP flour, 1 tbsp baking powder

200 g almond flour

Pinch of salt

Icing sugar 

In a pot defrost the spinach, squeeze out the liquid. Put in a blender together with the milk and make a fine blend.

In the standmixer put in butter and sugar and beat it until creamy. Add the eggs, one after the other, add some of the flours and beat in between.

Add the other parts of the flour/almonds and salt and baking powder.

Butter and flour the bundtcake tin and pour the batter in.

Preheat the oven 175 C and bake for 90 min. Let the cake rest 5 min in the cake tin, then turn the cake out

When it is cold, sprinkle with icing sugar.