Project Description

Just as the name goes, this cake is made with plantain and spinach. Does it taste like spinach? O no it doesn’t. These two main ingredients make a beautiful combination in taste and final cake color. They say we eat first with our eyes; the final product white and green combo makes you a little curious and to salivate.

Full Recipe in Details

To make these, blend plantains with coconut milk. But do not blend the spinach as not to have a spinach puree. The goal is to be able to see particulars of spinach in the cake. I wasn’t trying to mask the spinach but rather boldly enjoy it. If you have time, you may choose to thinly chop spinach by hand or use a food processor or a hand mixer (stafmix). This cake can be made using a normal creaming method or a revers creaming method. I used a reverse creaming method.  

You can enjoy these as they are or sever with any buttercream filling of your choice. I filled with cream cheese frosting and I used a generous amount of filling.

STARTING GUIDE

  • Cake: Plantain Spinach Cake

  • Prep Time: 25 mins

  • Baking Time: 70 mins

  • Total Time: 1 hr, 35 mins

INGREDIENTS

  • 200 g Plantain

  • 440 g Flour

  • 226 g Butter

  •  80 ml Sunflower oil

  • 4 Eggs

  • 220 g Fresh spinach

  • 5 g salt

  • 300 g Sugar

  • 15 g Baking powder

  • 20 ml Lemon juice

  • 4 tsp vanilla flavor

  • For cream cheese filling 

    100 g cream cheese 

    74 g butter 

    200 g icing sugar

GUIDE / INSTRUCTIONS

  • Grease and flour two 15 cm round pans

  • Blend plantain with coconut milk and lemon juice set aside

  • Chop spinach and set aside

  • In a mixer, mix together all dry ingredients

  • Add in butter in cubes and mix until it resembles a coarse crumbs. Add in eggs and plantain mixture mix for 2 – 3 minutes until smooth

  • Then add in spinach and oil and vanilla flavor. Mix to combine

  • Transfer into pans and bake at 160⁰ for 60 – 70 mins. Check after 60 to see if cakes are ready

  • Let cake cool completely before cutting and filling . I filled cake the next day

  • To make Cream Cheese:

    Cream the cream cheese and butter for 3 mins

    Add icing sugar, cream until light in color

  • Cut each cake into two equal round. Fill each layer with cream cheese filling. Serve and enjoy!!

STORAGE

Stays fresh in fridge for 2 days. To store longer, wrap slices in cling film and foil. Place in an air tight container and freezer for up to 1 month. Allow to thaw completely at room temp before serving.

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