Your Home and Garden - - Food -

MAKES 12 My friend Toni is a se­rial vege hider. These wee green cakes are my tribute to her per­pet­ual dili­gence in con­ceal­ing good things in what­ever mag­i­cal dish she’s cre­at­ing. If you wish, sprin­kle the creamy, spinachy top­ping with freeze-dried fruit – I used fei­joas as my youngest thought they looked like troll toe­nail clip­pings!


2 cups self-rais­ing flour

¾ cup caster sugar

½ tsp bak­ing soda

1 cup cooked then puréed spinach 1 cup cooked sliced ap­ple

1 tsp vanilla ex­tract

¼ cup veg­etable oil

2 free-range eggs


100g but­ter, soft­ened

3 cups ic­ing sugar

½ cup baby spinach leaves, blitzed to a purée Juice and zest 1 small lime

Freeze-dried fruit (I used fei­joas), to dec­o­rate – op­tional

1 Grease a 12-hole muf­fin tin and pre­heat the oven to 180°C fan­bake.

2 In large bowl com­bine the flour, sugar, bak­ing soda and a pinch of salt. Stir to com­bine.

3 In a food pro­ces­sor or blender blitz spinach, ap­ple, vanilla, oil and eggs. Tip mix­ture into dry in­gre­di­ents and stir un­til just com­bined. Spoon even amounts into muf­fin holes and bake for 15-20 min­utes or un­til a skewer in­serted into the mid­dle comes out clean. Cool cakes in tin for 10 min­utes then re­move and cool on a rack.

4 Mean­while make but­ter cream. Beat but­ter with elec­tric beat­ers un­til pale and fluffy. Slowly add 1 cup of the ic­ing sugar, beat­ing all the time. Add spinach purée, lime zest and juice and con­tinue to beat, grad­u­ally ad­ding a lit­tle more sugar un­til it is all used up. If it is a wee bit stiff add 1-2 Tbsp milk to loosen.

5 Top cakes with spinach but­ter cream, roughly ap­plied with lots of jagged peaks. If de­sired, sprin­kle with crum­bled freeze-dried fruit.

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