Spinach and lemon ring cake

Name: Spinach and lemon ring cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 200 g deep-frozen leaf spinach; 100 g white chocolate; 350 ml Sunflower oil; 7-10 Tbsp grated peel + juice of 1 organic lemon; 3 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 300 g Flour; 1 package Baking Powder; 250 g Icing sugar; 4-5 Tbsp Lemon juice; 2 TABLESPOONS Lemon zests for garnishing

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

200 g deep-frozen leaf spinach
100 g white chocolate
350 ml Sunflower oil
7-10 Tbsp grated peel + juice of 1 organic lemon
3 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
300 g Flour
1 package Baking Powder
250 g Icing sugar
4-5 Tbsp Lemon juice
2 TABLESPOONS Lemon zests for garnishing

Directions

1
Defrost the spinach, squeeze the liquid. Chop the chocolate and melt over a warm water bath. Roughly chop the spinach with a knife. Finely puree the spinach and oil in the universal chopper in portions. Stir in the lemon zest and juice of 1 lemon. Whisk eggs, sugar and vanilla sugar with the whisk of the hand mixer until thick and creamy. Mix flour and baking powder. Add the vegetable puree and flour alternately to the egg mixture and work into a smooth dough. Fold in melted chocolate
2
Grease a ring cake tin (2 litres capacity) and dust with flour. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let the finished cake rest in the pan for about 10 minutes. Turn out onto a cake rack and let it cool down. Sift icing sugar into a bowl. Add 4-5 tablespoons lemon juice. Mix with the whisks of the hand mixer to a smooth, thick glaze. Spread the icing on the cake
3
Decorate the icing with lemon zests
4
waiting time approx. 3 hours