Spinach and Walnut Cake and Muffins: a healthy and delicious way to return to your routine. Back-to-school season is always easier with a freshly baked cake and healthy muffins ready to go into the kids’ lunchboxes — and yours too.
This recipe combines spinach, olive oil and walnuts in a surprisingly delicious way to sweeten your September. Happy return!
Ingredients (1 small bundt cake + approx. 16 muffins)
4 eggs
150 g washed spinach
140 g olive oil
160 g light brown sugar
250 g plain flour (T55)
1 dessert spoon of baking powder
125 g chopped walnuts
Method
Preheat the oven to 180 °C.
Place the eggs, spinach, olive oil, and sugar in a blender or food processor and blend until completely smooth.
Pour the mixture into a large bowl and gently fold in the flour along with the baking powder.
Finally, add the chopped walnuts and gently fold them into the mixture.
Pour into your preferred cake tin — here, a small bundt tin (greased and floured) was used, along with paper-lined muffin tins.
Bake for around 15–20 minutes. The muffins might be ready sooner, so keep an eye on them and test with a skewer if needed.
Tips:
Try swapping the spinach for watercress, or the walnuts for any other nuts you like!
Recipe developed by
