Lemon And Spinach Cake

Name: Lemon And Spinach Cake
Ingredients: 4 oz white chocolate, broken into pieces; 7 oz frozen spinach, thawed, water pressed out, roughly chopped; 1 1/2 cup sunflower oil; 1 None lemon, juice and grated zest + 4-5 tbsp lemon juice; 3 None eggs; 1 cup sugar; 1 tsp vanilla extract; 2 1/2 cup all purpose flour; 4 tsp baking powder; 2 cup powdered sugar

10 ingredients

4 steps

Ingredients

4 oz white chocolate, broken into pieces
7 oz frozen spinach, thawed, water pressed out, roughly chopped
1 1/2 cup sunflower oil
1 None lemon, juice and grated zest + 4-5 tbsp lemon juice
3 None eggs
1 cup sugar
1 tsp vanilla extract
2 1/2 cup all purpose flour
4 tsp baking powder
2 cup powdered sugar

Directions

1

Preheat the oven to 325°F. Grease an 8 cup bundt pan and sprinkle with flour. Melt the chocolate in a double boiler. In a blender, puree the spinach and oil. Stir in the zest and juice of 1 lemon.
2

In a large bowl, combine the eggs, sugar and vanilla extract and beat with the whisk of a mixer until thick and creamy. In another bowl, mix the flour and baking powder together then gradually beat into the egg mixture, alternating with the spinach puree, until both are incorporated and you have a smooth batter. Stir in the melted chocolate.
3

Spoon into the pan and bake for 1 hour, or until a skewer comes out clean. Allow to cool in the pan for 10 mins, then turn out on to a wire rack and allow to cool completely.
4

Sift the powdered sugar into a bowl and stir in 4-5 tbsp lemon juice until you have a smooth, thick icing. Drizzle over the cake and allow to set.