Apricot Cake With Spinach

Name: Apricot Cake With Spinach
Ingredients: 1 cup frozen spinach, defrosted and excess water squeezed out; 1 1/2 cups sunflower oil; 1 1/4 cups sugar; 3 medium eggs; 2 tsp vanilla extract; 2 1/3 cups flour; 3 tsp baking powder; 1 cup ground almonds; 1 cup whipping cream; 1 1/8 cups sour cream; 1 1/8 lbs apricots, halved and stones removed

11 ingredients

3 steps

Ingredients

1 cup frozen spinach, defrosted and excess water squeezed out
1 1/2 cups sunflower oil
1 1/4 cups sugar
3 medium eggs
2 tsp vanilla extract
2 1/3 cups flour
3 tsp baking powder
1 cup ground almonds
1 cup whipping cream
1 1/8 cups sour cream
1 1/8 lbs apricots, halved and stones removed

Directions

1

Heat oven to 350°F. Place the spinach and oil in a food processor and puree until smooth. In a bowl, whisk 3/4 cup sugar, eggs and vanilla extract until creamy then fold in the flour, baking powder and ground almonds. Stir in the spinach puree then transfer to a greased and floured 10 1/4 inch spring form cake pan and bake for 40 minutes. Allow to cool in the tin for 10 minutes before removing and cooling on a wire rack.
2

For the topping, whip the whipping cream until stiff. In a separate bowl, whisk the sour cream and 1/2 cup sugar until thick then fold in the whipped cream.
3

Cut the top of the cake off, top with half the cream, then apricots then the remaining cream. Crumble the removed cake top and sprinkle over the cake.