CAKE CAKE CAKE



Baking has become my therapy, don’t get me wrong I ain’t no Mary Berry - I mean far from it. All I know is when I bake a cake it gets eaten. To be honest most of my cakes are #basic - vanilla sponge, marble cake, etc. I usually throw a load of sprinkles on top and voila that’s how most my cakes turn out, not too fancy. Then I stumbled across this recipe (thanks mum) and oh boy it’s a winner. I’ve made this cake about 5 times now and each time it blows me (and everyone else) away - the taste, the texture, it’s just bomb! None of the flavours are too overpowering yet they compliment so well. Sorry if you have nut allergies because it's a pistachio and rose cake and it's truly divine.

If i can bake this then you can too and it’s a winner!  

Ingredients
For the cake
70g spinach leaves 
2 tbsp milk 
225g unsalted butter 
225g golden caster sugar 
225g self-raising flour 
70g finely ground pistachios 
1 tsp baking powder
1 tsp ground cardamom 
4 large eggs 

For the icing 
400ml double cream 
4tbsp caster sugar 
3/4 tsp rose warer 

To decorate 
Handful of crush pistachios 

I'm going to break it down basic for y'all to follow, I don't know the fancy cooking terms so here goes. 

- Pre heat the oven to 180C/350F/Gas Mark 4

- Start by putting your spinach into a collander, pour boiling hot water over and leave for a minute till the spinach begins to wilt. Squeeze out the excess water and pop into a blender with the milk to form a puree. This is basically to give the sponge that green colour. It adds no flavour to the cake so don't worry if it sounds weird. 

- Mix together all ingredients and add the spinach puree. Whisk until light and creamy then separate into two cake tins. Bake for for 15-20 minutes until skewer (I mean who am I kidding, I use a knife) comes out clean. Allow the cakes to cool before adding the icing and filling. 

- Whisk up the cream, caster sugar and rose water until it becomes thick in consistency. I think the real term is 'peaks' hmm..Be sure not to over whisk because of curdled cream, which trust me isn't fun.

- Use half the cream for the middle and the remaining for the top. Sprinkle your pistachios et voila! 

I added pink food colouring to mine because let's be real it's so much prettier. Honestly this cake is so scrumptious - every time I've made it, it's gone down a treat. 

FYI, this is not my OG recipe and I don't know the original source. I just wanted to share it with you lot because baking is my jam right now and if you lot like to bake you must try this. 

If you do, let me know how you get on and tag me in your pics. 

Lots of love 


1 comment

  1. Hello!
    I just found out you are back! So glad to read you are healing and taking time for yourself :). The cake looks delicious, although the spinach seems weird, but why not! Hope you are enjoying the new pace and all the things that make you happy.

    ReplyDelete

Thanks for stopping by! I read all your comments and try to reply to them. If you would like more of a direct reply feel free to email me at.. Mouldyfruit@gmail.com xxx