Ingredients
The dough
flour
200g
7oz
0.80cup
13.40tbsp
butter
85g
2.98oz
0.34cup
5.70tbsp
cane sugar
70g
2.45oz
0.28cup
4.69tbsp
white sugar
50g
1.75oz
3.35tbsp
egg
3pc
baking powder
1.5tsp
salt
1tsp
cream 10%
65ml
2.15fl oz
0.26cup
4.36tbsp
spinach
160g
5.60oz
0.64cup
10.72tbsp
olive oil
30ml
0.99fl oz
2tbsp
vanilla extract
to taste
The glaze
lemon juice
2Tbs
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
matcha (optional)
0.5tsp
coconut flakes for decorating
Method
- Mix all dry ingredients (flour, baking powder, salt) in a bowl until smooth.
- In a different bowl, beat soft butter with sugar. Add eggs, cream, olive oil and vanilla extract alternately, each time beating thoroughly with a mixer. All ingredients must be at room temperature.
- Add dry ingredients to the liquid ones, and mix with a spatula.
- Rinse spinach thoroughly, and chop in a mixer. Add it to the dough, and mix.
- Make a "French shirt" in a baking dish (grease it with butter and sprinkle with flour), and pour the dough into it.
- Bake the cake at 356F (180C) for 10 minutes, then at 320F (160C) for another 20-30 minutes until the skewer is dry.
- For the glaze, sift the powdered sugar into a bowl, and mix it with lemon juice and matcha until smooth.
- Pour the glaze over a cooled tea cake, and garnish it with coconut flakes.
