Thursday, March 21, 2013

Hidden chick cake for Easter

easter chick hidden cake

I learned two totally unexpected things through these this cakes.

First, there is a spinach cake and it tastes great!
And second - you can twice bake a cake! (well, partly)

Let me tell you more about it!

1.Have you ever believed that spinach can be used for sweet dishes? I personally didn't have even the slightest idea. However making the Ombre cake recently made me think about food colouring and what can be done to use natural dyes - I was thinking particularly about green. It could be done using a lot of matcha of course but I wanted to give the cake to kids and too much green tea seemed inappropriate  so I thought about spinach instead. The idea seemed quite crazy to me but knowing that nothing is really invented and everything new is a well forgotten old thing I thought I should google that crazy idea and check if someone had already done it.  I wanted to specifically check how green the green colour would be.
Well for my enormous surprise - there was that recipe! It's a Turkish cake recipe Ispanakli kek (Spinach cake) and I couldn't be happier. That's the recipe I need. The colour looked pretty intense and the texture seemed great (And in reality it looks exactly as on the photos).
The spinach taste is there only immediately after baking and is completely disappeared a couple of hours ago.  After baking I realised the cake was too sweet to my taste, I could happily go with 1/3 less sugar so I should adjust that next time I bake.
Concerning quantity - it was a bit more than I needed for the specific cake I was making, so for hidden cake probably half should do fine, or it will make two 1 lb loaves.

2.Bake a cake and then bake it some more? How crazy *that* sounds?
Yes, it is possible and trending at the moment and no, the part that is already baked does not go harder.
To make it you need two cakes of different colours and a cookie cutter. You also need some free time.
The possibilities are endless!

With the approaching Easter I thought of a hidden Easter chick cake and a hidden Easter egg cake. I did both!

For the hidden Easter chick I chose to use green and yellow cakes. The green one is a spinach cake and for the second one I did a mango pound cake. (This one was also too sweet - next time maximum 200 g sugar).

easter chick hidden cake

Easter green hidden chick cake 
(makes 4 cakes)

for the mango pound cake: (from Parita's World)
makes 2 loaves or one very big and one smaller

3 medium eggs
200 g sugar 
113 g butter - soft at room temperature
1/2 medium sized mango peeled and the pulp pureed 
250 g self-raising flour
1/2 tsp vanilla essence


Beat the butter and sugar until fluffy, then add the eggs (I did all at once) and beat with the mixer for about two minutes. Add the mango puree and mix well, then the butter and vanilla. Beat on low speed for 15-20 seconds and finish by hand if not homogeneous.
Fill in paper-lined loaf cake tin(s) or flat tins to 2/3 of the height and bake for 45-50 minutes at 180 degrees C or 160 C fan oven.
Remove from oven, leave to cool on a rack and when well cool slice thickly and cut out forms using a cookie cutter. 

The cut out forms should be aligned one behind the other in the tin like this.

 And then covered with the second cake batter for Spinach cake.

easter chick hidden cake

for the Spinach cake: (from Binnur's Turkish Cookbook)

3 medium eggs
200 g sugar
300 g spinach leaves stalks on - blended with 50-70 ml hot water to fine puree
100 ml light olive oil
1 tsp vanilla extract
310 g self-raising flour
2 tbsp freshly squeezed lemon juice


Mix the eggs with sugar. Add the spinach puree, lemon juice and olive oil and mix well. Finally add the flour and vanilla and mix until homogeneous.
This mixture pour over the prepared cake centres - a baking paper-lined loaf tin with the arranged cut outs of the previous cake. The amount of spinach cake should be 2/3 of the tin height, but in case the cut out forms are sticking out, spoon some cake batter over them to cover. When the cake rises it will hide the entire  forms underneath.

*These products will be enough to make two cakes. Alternatively, half of the mix can be baked in a flat tin to prepare more hidden cake (as I did).

Bake for 30 minutes 180 C or 160 C fan oven. Leave to cool on a rack and wait until completely cool.

Wait to see the kids surprise when they discover the hidden picture :)


Jenny said...

Hi Sneige, your cake is a nice surprise. First because of the hidden chick, and then because you used spinach to give this nice green color. I don't like food coloring and started thinking about natural dyes recently. This port is inspiring for me; Beets for red, now Spinach for green! Tell us more!

Jenny from NY

Sneige said...

Thank you, Jenny! Actually I tried beetroot for rec but either the amount was too little or I don't know - it stayed yellow when baked although the batter was pink - I am not sure what went wrong. Will have to try again with much bigger amount of beets.
The spinach though did not disappoint me.

karin@yumandmore said...

what a fantastic idea! and it is so pretty! great for kids they so love a surprise! spinach cake who would have know. as green a spring grass... ah.. hope it ones soon!

Bety said...

Снежи, страхотен цвят и текстура!

Sneige said...

Thanks, Karin!
Мерси, Бети!

Cindy said...

Spinach?! I would never have thought of that! For the natural green colour, you can also use pandan.
Happy Easter! !

Pin It button on image hover