Spinach Forest Fruit Cake | Moist, Green & Naturally Sweetened Spring Dessert
This moist and naturally vibrant spinach forest fruit cake is a springtime delight, combining the earthy freshness of spinach with juicy mixed berries. Made without artificial colors, it offers a perfect balance of tangy lemon, sweet sugar, and a tender crumb that’s ideal for brunch or an everyday treat.
Ingredients
Wet Ingredients
- 200 g fresh or frozen spinach if frozen, thaw and drain excess water
- 100 ml neutral oil such as canola or sunflower oil
- 60 ml milk any type
- 2 tbsp fresh lemon juice about half a lemon
- 3 large eggs
Dry Ingredients
- 300 g all-purpose flour about 2 cups
- 200 g granulated sugar about 1 cup, adjust to taste
- 1 tsp baking soda
Add-ins & Toppings
- 150-200 g mixed forest fruits fresh or frozen raspberries, blueberries, blackberries
- 30 g chopped pistachios optional, for topping
Instructions
Preparation
- Preheat the oven to 170°C (fan). Lightly grease a 30 x 10 cm loaf pan and dust with flour or line with parchment paper.
- In a blender, combine the spinach, oil, milk, and lemon juice. Add the eggs and blend until smooth and evenly green.
Batter Preparation
- In a large bowl, stir together the flour, sugar, and baking soda.
- Pour the blended spinach mixture into the dry ingredients. Stir gently until just combined, avoiding overmixing.
Baking & Finishing
- Fold the mixed berries into the batter. Pour the batter into the prepared loaf pan. If using, sprinkle chopped pistachios on top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy.
Notes
- Use fresh or frozen spinach; if frozen, thaw and drain well to avoid excess moisture.
- Adjust sugar amount based on preferred sweetness and berry tartness.
- Do not overmix batter to keep the cake tender.
- Let cake cool fully before slicing for cleaner cuts.