Spinach cake

45 min

Suitable for vegans

Temperature: Cold

Cuisine type: Vegan cuisine

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Frozen spinach 0.063 kg

Lemon 0.05 kg

Plain flour 0.055 kg

Sugar 0.038 kg

Soya drink 0.063 l

Sunflower oil 0.019 l

Raising agent 4.0 g

Walnut 0.015 kg

Four Spices 0.75 g

Elaboration

Preheat the oven to 180 ºC.
Blanch the spinach leaves in boiling water carefully the spinach so as not to lose their clorophyl.
Place the blanched spinach in a bowl, and soak with lemon juice and allow to macerate for 5 minutes.
Add the soy milk, the sunflower oil and glend with a mixer until no piece of spinach are visible.
Add the sugar and ground walnuts and stir the mixture gently.
Add the flour, the baking powder and the mixed spice, stirring the mixture with a plastic spatula.
Full the moulds and place in the oven.
When baked, remove from the oven and allow to cool.

Nutritional information (1 portion)

Energy

134.0

kcal

Carbohydrates

17.24

Proteins

2.21

Lipids

6.01

Fiber 0.93 g

Saturates 0.75 g

Monounsaturated fatty acids 1.37 g

Polyunsaturated fatty acids 3.7 g

Cholesterol 0.02 mg

Calcium 17.75 mg

Iron 0.77 mg

Zinc 0.25 mg

Vitamin A 67.9 ug

Vitamin C 6.95 g

Folic acid 24.72 ug

Salt (Sodium) 14.09 mg

Sugars 7.99 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.