We posted green pancakes made with a combination of spinach and mint and we really liked them. We had some left over spinach that we had to use up. In addition, the mint was growing profusely in our garden. My wife found a recipe for cake made with spinach and she decided to make it. That took care of the spinach. Then she remembered the spinach mint pancakes and decided she would get the mint somewhat under control by substituting some mint for some of the spinach in the recipe. The cake is a bit like green tea cake in appearance but the taste is completely different–and it is really good.
My wife made icing from cream cheese and honey.
The icing is not too sweet but added a nice taste and texture.
1 cup raw spinach (packed)
1 cup raw mint (packed)
1 tsp. vanilla
1 1/2 cups sugar
3/4 cup olive oil
2 tbs. lemon juice
2 cup flour
3 tsp. baking powder
1/2 tsp. salt
1 block of Philadelphia cream cheese
1/4 cup honey
1 tsp. vanilla
Sift together the flour, baking powder and salt in a bowl and then set aside (#1). Put the spinach, mint, eggs, vanilla and sugar in a blender and puree. Then with the blender on a slow speed add the olive oil to make an emulsion (#2). Add the spinach/mint mixture to the flour (#3 & #4). Put into the 9″ x 13″ inch baking pan that has been lined with parchment paper (to made it easier to get the cake out of the pan when it is done #5.) Bake at 350 degrees for 25 to 30 minutes or until a tooth pick comes out clean (#6).
cream the cream cheese in a mixer. Add the honey and the vanilla and continue creaming until it becomes light and fluffy. Slather it on the the cooled cake.
This is a great cake. As with the green pancakes, the mint flavor predominates and is very refreshing. This is not too sweet and we had this even as a breakfast and was great with coffee. Although my wife found another way to use our prolific mint, it is still taking over.