Ispanakli Kek: A Surprisingly Delightful Turkish Spinach Cake

My earliest memories of Ispanakli Kek aren’t of it being a “healthy” treat, but rather a vibrant surprise. I remember a generous aunt, her hands perpetually dusted with flour, who would present this cake with a flourish of emerald green. It was a stark contrast to the pale, expected hues of most cakes, and as a child, that visual intrigue was half the fun. The taste, a subtle sweetness with a whisper of herbaceous freshness, was a revelation. It defied expectations, proving that good-for-you ingredients could indeed be the foundation of something utterly delicious and genuinely craveable. It’s a dish that always brings a smile to my face, a reminder of culinary ingenuity and the simple joy of a well-made cake.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 24
• Yield: 1 cake
• Dietary Type: Vegetarian

Ingredients

The magic of Ispanakli Kek lies in its simple, wholesome ingredients, which come together to create a cake that is both moist and subtly flavored.

• Spinach: 150 – 200 grams (fresh or frozen, thawed and squeezed very dry)
• Extra Virgin Olive Oil: 3/4 cup
• Lemon Juice: 2 tablespoons
• Vanilla Essence: 1 teaspoon
• Eggs: 3 large
• Sugar: 1 1/2 cups
• All-Purpose Flour: 2 cups
• Baking Powder: 3 teaspoons

Note on Spinach: While the recipe specifies a range, using the higher end of 200g will yield a more pronounced green color and a more vibrant, albeit still subtle, vegetal note. Ensure it is thoroughly squeezed to remove excess water, which can affect the cake’s texture.

Equipment Needed

• Blender or Food Processor
• Large Mixing Bowl
• Whisk
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• 9×13 inch baking pan
• Oven
• Cooling Rack
• Skewer or Toothpick for testing doneness

Instructions

Creating this unique Ispanakli Kek is a straightforward process, yielding a cake that is both visually striking and wonderfully tender.

1. Preheat and Prepare: Begin by preheating your oven to 350°F (180°C). Grease your 13×9 inch baking pan generously to ensure the cake doesn’t stick.
2. Create the Spinach Base: In a blender or food processor, combine the spinach, extra virgin olive oil, vanilla essence, and lemon juice. Blend until you achieve a smooth, uniform puree. It’s crucial that this mixture is completely smooth to avoid any unpleasant leafy bits in the finished cake.
3. Incorporate Wet Ingredients: To the spinach puree, add the 3 large eggs and 1 1/2 cups of sugar. Whisk or blend briefly until these ingredients are well incorporated into the spinach mixture.
4. Combine Dry Ingredients: In a separate, large mixing bowl, whisk together the 2 cups of flour and 3 teaspoons of baking powder. This ensures the leavening agent is evenly distributed throughout the flour, promoting a consistent rise.
5. Unite Wet and Dry: Create a well in the center of the dry ingredients. Pour the spinach mixture into this well.
6. Fold to Combine: Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients. Continue folding until just combined and the batter is uniform in color and consistency. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher cake. A few small lumps are perfectly acceptable.
7. Bake the Cake: Pour the batter into your prepared 13×9 inch pan. Bake for approximately 30 minutes.
8. Test for Doneness: To check if the cake is fully cooked, insert a skewer or toothpick into the center. If it comes out clean, the cake is ready. If there is wet batter clinging to it, continue baking for a few more minutes and test again. Ovens can vary, so this step is key.
9. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire cooling rack to cool completely.

Expert Tips & Tricks

The beauty of Ispanakli Kek lies in its simplicity, but a few thoughtful touches can elevate it even further.

• Spinach Preparation is Key: If using fresh spinach, ensure it’s thoroughly washed and then blitzed until absolutely smooth. For frozen spinach, thaw it completely and then squeeze out as much liquid as physically possible. A cheesecloth can be helpful here. The drier the spinach, the better the texture of your cake.
• Don’t Overmix: I cannot stress this enough! Overmixing flour develops gluten, leading to a tough, dense cake. Mix just until the ingredients are incorporated.
• Embrace the Color: The vibrant green hue is part of the charm! Don’t be alarmed by it; it’s a natural testament to the spinach.
• Room Temperature Ingredients: For best results when baking, ensure your eggs are at room temperature. This allows them to emulsify more easily with the other ingredients, contributing to a smoother batter and a more even bake.
• Pan Size Matters: While a 13×9 inch pan is specified, if you opt for a different size, you’ll need to adjust baking time. A smaller, deeper pan will require longer, while a shallower pan will bake faster. Keep a close eye on it.

Serving & Storage Suggestions

Ispanakli Kek is wonderfully versatile when it comes to serving. Its not-too-sweet profile makes it a delightful canvas for a variety of accompaniments.

Serving: This cake is delicious served simply on its own, allowing its unique flavor to shine. However, it pairs beautifully with a dollop of whipped cream, a light dusting of powdered sugar, or a more decadent cream cheese icing. For a refreshing contrast, a scoop of vanilla bean ice cream or a bright berry compote would also be lovely. It’s also a fantastic option for an afternoon tea, cut into small squares, or as a thoughtful addition to a brunch spread.

Storage: Cooled Ispanakli Kek can be stored at room temperature, well-covered, for up to 2 days. For longer storage, wrap it tightly in plastic wrap and then place it in an airtight container in the refrigerator. It will keep well in the fridge for up to 4-5 days. This cake also freezes beautifully. Cool it completely, then wrap individual portions or the whole cake tightly in plastic wrap and then in aluminum foil. Frozen cake can be stored for up to 2-3 months. To reheat, allow frozen cake to thaw overnight in the refrigerator, or warm individual portions gently in the oven or microwave.

Nutritional Information

While Ispanakli Kek is a delightful treat, it’s also a way to sneak in some beneficial greens.

Nutrient	Amount per Serving (approx. 1/24th cake)	% Daily Value
Calories	157.4 kcal	–
Calories from Fat	72 kcal	–
Total Fat	7.5 g	11%
Saturated Fat	1.1 g	5%
Cholesterol	23.2 mg	7%
Sodium	59.7 mg	2%
Total Carbohydrate	21 g	6%
Dietary Fiber	0.4 g	1%
Sugars	12.6 g	14%
Protein	2 g	4%

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

This recipe is wonderfully adaptable, allowing you to put your own spin on this classic.

• Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend. You may need to slightly adjust the liquid content or add a touch more binder like xanthan gum, depending on the blend used.
• Citrus Zest: For an extra burst of brightness, add the zest of one lemon or orange to the dry ingredients. This complements the spinach and olive oil beautifully.
• Spices: A pinch of ground cinnamon or nutmeg can add a warm, comforting note, especially if serving during cooler months.
• Alternative Greens: While spinach is traditional, you could experiment with other leafy greens like chard or kale (ensure they are finely pureed and any tough stems are removed).
• Mini Loaves or Cupcakes: This batter is perfect for mini loaf pans or cupcake liners. Adjust baking times accordingly. Cupcakes will likely take 18-20 minutes, and mini loaves around 25-30 minutes, but always test for doneness.
• Naturally Sweetened: For a less sweet cake, you could experiment with reducing the sugar slightly and perhaps adding a touch more vanilla or a hint of spice.

FAQs

Q: Why is my Ispanakli Kek not bright green?
A: The vibrancy of the green color depends on the freshness and quantity of spinach used. Ensure your spinach is fresh and that you’ve used at least 150g, or even closer to 200g, for a more pronounced hue. Thoroughly blending the spinach also helps distribute the color evenly.

Q: Can I use pre-cooked frozen spinach?
A: Yes, you can, but it’s crucial to thaw it completely and squeeze out as much moisture as humanly possible. Excess water can lead to a gummy or dense cake.

Q: Is Ispanakli Kek a sweet cake?
A: This cake is not overly sweet. It has a subtle sweetness that makes it versatile for various toppings and pairings. It’s designed to be enjoyed on its own or with a complementary frosting or cream.

Q: Can I make this cake dairy-free?
A: The recipe as written is already dairy-free, as it uses olive oil and eggs.

Q: How can I ensure my cake is moist?
A: The use of olive oil and eggs contributes significantly to the cake’s moisture. Ensure you don’t overbake it, as this is the primary cause of dry cakes. Testing with a skewer and removing it from the oven when the skewer comes out clean is vital.

Final Thoughts

There’s a certain quiet satisfaction in baking something unexpected, and Ispanakli Kek certainly fits that bill. It’s a testament to how simple, humble ingredients can be transformed into something truly special. Whether you’re looking for a way to add more greens to your family’s diet or simply curious about this intriguing Turkish delight, I urge you to give it a try. The resulting cake is a delightful surprise, a conversation starter, and, most importantly, a delicious treat. Share a slice with loved ones, perhaps with a steaming cup of Turkish tea or a light, crisp white wine, and savor the unexpected pleasure it brings.