Best Spinach Cake Recipes

SPINACH CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
• Place the spinach, applesauce, sugar, oil, vanilla extract and egg in a food processor and puree. Combine the flour, baking powder, baking soda and salt in a separate bowl. Pour the spinach puree in a large mixing bowl. Slowly mix the dry ingredients into the wet ingredients until combined.
• Scoop the batter into the greased mini muffin pan, filling each cup two-thirds of the way. Bake for 12 minutes. Let cool completely, then serve or freeze.
• To freeze for later, place cooled muffins on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 3 months.

OVEN ROASTED BEEF TENDERLOIN WITH CITRUS-CHANTERELLE VINAIGRETTE WARM SESAME-SPINACH ROULADE AND RISOTTO CAKE

Steps:

• In a small saucepan over medium heat, cook the rock sugar with the red wine and set aside. In a large mixing bowl, combine the shallots, garlic, ginger, green onion, cilantro, thyme, red miso, soy sauce, reserved red wine, and the oil. Mix well. Add the beef to the mixture and marinate for 4 to 6 hours. Preheat the oven to 350 degrees. Prepare an oven safe, medium saute pan over high heat. Season the beef with the salt and pepper. Sear the beef for 2 minutes. Place the pan in the oven to finish cooking, about 8 to 10 minutes for medium rare. Take care that the beef does not burn as the marinade contains sugar.
• In a large saute pan over high heat, cook the shallots, garlic, ginger, and thyme, for 4 to 6 minutes. Add the chanterelle and cook for another 5 minutes. Deglaze the pan with the wine, then add the mushroom stock and the soy sauce. Set aside 1/2 cup of the mixture to be used in the risotto cake. Extract about 8 of the larger mushrooms to be used as garnish. Reduce the liquid by 1/3 and then puree the mixture in a blender. Add the lemon juice, canola oil, and truffle oil and season with salt and pepper.
• Place the chicken stock in a large pot over high heat and bring to a boil. Reduce the heat and keep warm. Coat a large saucepan over medium heat with the olive oil. Sweat the onions and garlic, 8 to 10 minutes. Add the rice and saute for 4 additional minutes. Deglaze the pan with the white wine and reduce until almost dry. Slowly add the warm chicken stock allowing the rice to absorb the liquid. Stir the rice occasionally to prevent it from sticking to the bottom of the pan. Keep adding the chicken stock until the rice is cooked al dente. Season with salt and pepper and add the reserved mushrooms, herbs, cheese, and butter.
• Bring a stockpot filled with salted water to a boil. Quickly blanch the spinach and then immediately plunge it into a bowl of ice water. Strain the spinach from the water and allow to dry. In a mixing bowl, combine the spinach, sesame seeds, sesame oil, Korean chile flakes, salt and pepper. Place the spinach mixture in the middle of a 12 by 12-inch piece of aluminum foil. Fold the mixture to form a roll with a one-inch diameter and twist the ends of the foil to secure the spinach. Place the foiled roll in the refrigerator for 1 hour. Remove the roulade from the refrigerator and allow it to reach room temperature. Using a serrated knife cut the roulade with foil intact into 1 1/2-inch pieces. Be sure to remove the foil before serving.
• In a small mixing bowl, whisk together the sesame paste, rice wine vinegar, canola oil, shallot, ginger, salt, and pepper. Set aside.
• In a small mixing bowl, combine the truffle oil and the lemon juice. Add the radishes and chives and season with the salt and pepper. Set aside.
• Plating: Place the risotto near the top of the plate with the roulade resting on top of the risotto. Drizzle the sesame dressing over the roulade and sprinkle with sesame seeds, and then add the radish on top of the roulade. Cut the beef in half and rest it against the cake. Drizzle the vinaigrette around the plate and garnish with the reserved chanterelles, about 2 per plate.

CRAB CAKE EGGS BENEDICT WITH SAUTEED SPINACH RECIPE - (4/5)

Steps:

• Prepare the crab cakes. Line a baking sheet with parchment paper. In a bowl, mix together the mayonnaise, green onions, yellow onion, carrot, ginger, sesame seeds and lemon juice. Pick over the crabmeat for shell shards and cartilage. Add to the mayonnaise mixture and mix gently until combined. Stir in about 1/2 cup panko, just enough to make the mixture hold its shape when formed into a cake. The exact amount depends on the moisture content of the crab. Season with salt and pepper, to taste Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for at least 15 minutes or up to 1 hour. Make the hollandaise sauce While the crab cakes are sitting, make the hollandaise sauce. In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it. Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering water to keep warm until ready to use. Makes about 1 1/2 cups. Saute the Spinach In a large saucepan, melt the butter over medium heat. A handful at a time, add the spinach, cooking until the batch wilts before adding another handful. Cook all of the spinach until just wilted, about 1 minute. Drain the spinach in a sieve, pressing gently to remove some, but not all, excess liquid. Season the spinach with salt and pepper. Return to the saucepan and keep warm over very low heat. Cook the crab cakes Line another rimmed baking sheet with paper towels. In a large frying pan, heat the oil over medium heat until it shimmers. Add the crab cakes and cook until the undersides are golden brown, 2 to 3 minutes. Flip the cakes and cook until the other sides are golden brown, 2 to 3 more minutes. Using a slotted spatula, transfer to the paper towels to drain briefly. Poach the eggs In a wide saucepan, combine 8 cups water and the vinegar and bring to a boil over high heat. Reduce the heat to medium-low to keep the water at a simmer. Fill a bowl halfway with hot tap water and place it near the stove. Crack an egg into a small bowl. Slip the egg from the bowl into the simmering water. Using a large metal spoon, quickly spoon the egg white back toward the center of the egg to help the egg set in an oval shape. Simmer gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes. Using a large slotted spoon, lift the egg out of the simmering water. Trim off any floppy bits of white and carefully transfer the egg to the bowl of hot water. Repeat to poach the remaining eggs. To serve, place 1 or 2 crab cakes on each plate. Using tongs, top each cake with a mound of spinach. One at a time, using a slotted spoon, remove the poached eggs from the water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch an egg on each cake. Spoon 1 to 2 tablespoons of hollandaise over each egg. Serve at once, passing the remaining sauce on the side. Serves 4-8.

5 PEPPERCORN BEEF TENDERLOIN WITH CELERIAC-POTATO CAKE FRIED GARLIC AND BABY SPINACH SAUTE WITH BASIL OIL

Steps:

• Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hours or overnight, refrigerated. Season beef with salt and sear in a heavy pan. Turn beef over and place in 375-degree oven for 8 to 12 minutes depending on thickness of filet. Cook until medium rare. Place beef on top of a potato cake so that it will absorb the juices of the beef. Make 3 mounds of spinach around the beef and drizzle with Basil Oil and demi-glace.
• In a large bowl, mix together potato, celeriac and scallions. Season well. In a hot non-stick pan, liberally coat with clarified butter and cover with mix. Cake needs to get brown on this side. Drizzle a little of butter on the raw side then flip the cake over and place in a 375-degree oven to cook through. Cook about 12 minutes until hot in the middle. Slice pie shaped wedges for serving.
• In a wok, add canola oil and garlic and slowly heat. Eventually, the garlic will start frying. Carefully watch garlic and strain out once the garlic is light brown and crisp. Save the oil. Wipe out wok and bring to high heat. Add 1 tablespoon garlic oil and quickly stir in the spinach. Season and add back the crispy garlic and stir in the vinegar. Check for seasoning.
• In very salted water, blanch basil and spinach for 1 minute until very soft, yet still very green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend until the cup becomes warm.

SEARED SALMON ON POTATO CAKE, WILTED SPINACH W/ DIJON SAUCE

Steps:

• Combine sauce ingredients, whisk and set aside.
• Prepare potato cakes in heavy large skillet using a scant amount of olive oil. Set aside and keep warm.
• Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 1-2 minutes per side. Remove and keep warm.
• Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.
• To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

MARINATED TUNA STEAKS WITH ANCHO CHILE RED WINE SAUCE AND SPINACH-TOMATILLO RICE CAKE

Steps:

• Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish. Add the tuna and turn to coat. Refrigerate for 20 minutes, covered.
• Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side until golden brown, about 1 1/2 to 2 minutes. Turn over and cook for 1 minute for medium-rare doneness.
• Place two Spinach-Tomatillo Rice Cakes onto a plate. Prop a tuna steak on top of the cakes at an angle. Drizzle the plate with the Ancho Chile Red Wine Sauce.
• Place water in a medium saucepan and bring to a boil. Heat olive oil in a medium high-sided saute pan over medium heat. Add the rice and stir to coat. Add 2 cups of the hot water and stir until evaporated. Repeat with the remaining water until the rice is al dente. Stir in the cheese and butter until combined. Stir in the spinach and tomatillo sauce, season with salt and pepper. Spread the mixture evenly out onto a sheet pan, cover and place in the refrigerator until firm, about 1 hour.
• Remove the risotto from the refrigerator and cut out 8 (2-inch) circles. Place the flour onto a plate and season with salt and pepper, to taste. Dredge the risotto circles on both sides in the flour and tap of the excess. Heat the butter and oil in a large saute pan over high heat. Saute the cakes until golden brown on both sides. Remove to a plate lined with paper towels.
• Preheat oven to 400 degrees F. Place tomatillos, garlic, and onions on a medium baking sheet, toss with oil and season with salt and pepper. Roast until all vegetables are soft, about 20 to 25 minutes.
• Place roasted vegetables and remaining ingredients in a food processor and process until smooth.
• Combine ancho puree and wine in a small saucepan and cook until reduced by half. Add the mixture to a blender with the vinegar and honey, blend until smooth and season with salt and pepper, to taste. With the motor running, slowly add the olive oil and blend until emulsified. Re-season, if needed.

SPINACH BASIL RISOTTO CAKE WITH STAR-ANISE CARROT SYRUP

Steps:

• In a pot of very salty boiling water, blanch the spinach and basil for about 45 seconds. Immediately shock in an ice bath and squeeze out excess water. In a blender, blend at high speed while adding the oil. Season the puree. Take vegetarian risotto and place in large bowl. Make sure risotto is not too hot before adding puree. Fold in 1/2 of the green puree and 1/2 of the cheese. If risotto is not green, add more puree. Check for seasoning and add more cheese if necessary. Spread risotto into a baking pan lined with parchment paper. Risotto should be at least 2 inches high. Place a sheet of parchment paper on top and chill for at least 4 hours to overnight. Cut 2 1/2-inch circles of risotto and pan sear in a non-stick pan coated lightly with oil. Color both sides well. Toss spinach chiffonade with lemon juice, salt and pepper. Place a small mound in the middle of a plate and top with risotto cake. Drizzle carrot syrup and garnish with chive batons.
• In a stainless steel casserole, reduce carrot juice with star anise until all of the water is evaporated. There will be a carrot. Remove the star anise and scrape the "scum" to a blender. Blend at high speed while slowly adding oil to emulsify. Check for seasoning. Store at room temperature.

SPINACH AND FETA FILO BUNDT CAKE RECIPE

Steps:

• Put the spinach into your biggest pan with the water, over a low heat. Put the lid on and allow it to steam for until wilted - taking the lid off and giving it a good stir every minute or so. Drain the spinach and roughly chop it. In a large frying pan, saute the onion in olive oil until soft. Add the garlic, chilli flakes, lemon zest salt and pepper, and cook for another 2 minutes. Add the chopped herbs and cook until they've wilted, then switch off the heat. Add the chopped spinach and mix through, then leave to cool for 30 minutes. Once the filling has cooled, beat the eggs and add them to the spinach,. Crumble the feta in and mix it all together. Preheat the oven to 200C /190C fan. Brush the inside of the bundt tin with melted butter and sprinkle the sesame seeds in the bottom. Lay a sheet of filo with one corner in the middle of the bundt tin (half of the sheet will be hanging over the outside edge of the tin for you to fold in at the end) then brush that with melted butter. Be generous with the butter as you layer the filo around the tin, each one half covering the last but clockwise so that last sheet half covers the first. Brush butter over each sheet as you layer it up. Spoon the filling into the bundt tin and then fold each sheet of filo back over the tin to seal it, layering with butter brushed over each sheet. Fold the inside edges in as neatly as possible, brush the whole top with butter then cook for 45 minutes. Take the pie out of the oven and carefully flip it onto a flat baking sheet. Tuck in any bits of pastry and bake for another 15 minutes out of the tin, until golden brown all over. Leave to stand for 10 minutes before cutting into slices to serve.

SPINACH-ORANGE CAKE

Steps:

• Preheat oven to 350°. Coat 8x8-inch baking pan with cooking spray. Combine oil and milk in a cup; set aside. Combine flour and baking powder; set aside
• Beat eggs and sugar on medium speed until light and fluffy. Lower speed; alternately, add milk mixture and flour mixture. Beat until smooth. Reserve 1/3 cup batter; mix with ¼ cup pureed orange; set aside. Add pureed spinach to the remaining batter; mix well
• Pour half of spinach batter into prepared pan. Drop half of orange batter in alternate dollops (without stirring). Repeat with remaining batter. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool on wire rack for 20 minutes. Trim sides of cake (about ½-inch wide), put in food processor.; process until powdered
• While cake baking, prepare cream topping. In small heavy-bottom sauce pan, heat milk over low heat until steaming. Beat together egg yolks, sugar, flour and remaining pureed orange in a bowl. While whisking, gradually add half of steaming milk to egg mixture. Add milk-egg mixture to milk in the pan. Heat until mixture thickens and boils, stirring constantly. Remove from heat and place pan in icy cold water for 10 minutes
• Put cake on serving dish, spread with orange cream and sprinkle with cake crumbs. Chill for an hour or until topping is set

SPINACH CAKE

Steps:

• Preheat oven to 375°F.
• Brush a 41 x 24 baking pan with oil, dust with flour. Set aside.
• Puree the spinach in a food processor, put aside. ( Do not cook, it should be raw).
• Whisk together the egg and sugar for 2-3 minutes.
• Add olive oil, lemon juice and pureed spinach, mix well for 1 minute.
• Sift flour, vanilla and baking powder into the mixture.
• Mix well, for a few minutes.
• Pour the mixture into the baking pan. Cook for 30 minutes. (It is done when a knife inserted into the center comes out clean.).
• When cooled, cut off the cake's all sides 1/2 inch thick and powder the crumbs with a blender.
• Remove to a serving platter.
• Spread whipped cream on top and sprinkle the powdered cake on top of the cream.