Saturday, April 23, 2016

Spinach Lemon Sunflower Gugelhupf


What I like most about this cake is that it is season proof. A perfect cake for any time of year that looks beautiful on your dessert table.


Spinach, lemon and sunflower seeds combine to make a delicious dense sweet bundt cake. The earthy taste of spinach and the bright flavor of lemon are the winning flavors here.


Sunflower oil replaces butter in this recipe and adding raw sunflower seeds to the batter adds extra flavor and crunch. White chocolate chips balance the vegetable and citrus taste and boost the sweet factor.

The cake is topped with a simple sugar glaze flavored with freshly squeezed lemon juice. If you have extra lemon zest, feel free to add that to the sugar glaze as well.

Spinach Lemon Sunflower Gugelhupf
Prep time: 30 minutes
Bake Time: 60 minutes
Yield: 10-12 pieces
Ingredients:

For the Cake:
  • 1 cup drained frozen spinach 
  • 2 + 1/4 cups all-purpose flour 
  • 1 teaspoon baking powder
  • 1 + 1/2 cups sunflower oil
  • zest and juice from one lemon 
  • 3 large eggs 
  • 1 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • 1/2 cup raw sunflower seeds plus 2 tablespoons for decorating
For the Glaze:
  • 1 + 1/2 cups powdered sugar
  • 4-5 tablespoon freshly squeezed lemon juice 

Directions:

Make the Cake: 
  • Defrost the spinach and drain thoroughly. 
  • Preheat oven to 350 degrees F. 
  • Grease and flour a large bundt pan. I used a smooth round version. Use whatever you have in your baking closet. 
  • In a separate bowl, whisk together the all-purpose flour and baking powder. Set aside. 
  • If the frozen spinach is not pre-chopped, chop the spinach into pieces. 
  • Place the spinach and the sunflower oil in a food processor or blender and pulse until pureed. Add the lemon juice and zest and pulse once again until combined. Set aside 
  • In your stand mixer or with a hand mixer beat the eggs, white granulated sugar and vanilla extract until creamy. 
  • Add the spinach oil mixture to the beaten eggs and sugar. when everything is combined, add the dry ingredients a bit at a time until thoroughly combined. 
  • Fold in the white chocolate chips. 
  • Fold in the raw sunflower seeds. 
  • Transfer the batter to the prepared bundt pan. 
  • Place in the oven and bake for 1 hour or until a knife inserted in the middle of the cake comes out clean. 
  • Remove from oven and let the cake cool for 15 minutes in the pan before de-panning. 
  • Transfer the cake to a wire rack fitted over a parchment paper lined baking sheet and let the cake cool completely before glazing. 

Make the Glaze: 
  • Place the powdered sugar in a bowl. Add the lemon juice and whisk the ingredients together until it forms a glaze. 
  • The glaze should be somewhat thick but pourable. If the glaze is too thick, add more lemon juice or water. If the glaze is too thin add more powdered sugar. Add the wet or dry ingredients one tablespoon at a time until the glaze achieves the desired consistency. 
  • Pour the glaze evenly over the completely cooled cake. 
  • Sprinkle the raw sunflower seeds over the top of the cake. 
  • When the glaze has completely hardened, plate, slice and serve.

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