Spinach is a Powerhouse food:
Spinach is a nutrient-dense leafy green vegetable that offers many health benefits. So, here are some of the key reasons to include spinach in your diet:
Rich in Nutrients:
Vitamins: Spinach is a great source of vitamins A, C, and K1 Additionally, it contains several B vitamins, including folate (B9).
Minerals: It’s high in iron, calcium, magnesium, and potassium.
Antioxidants: Spinach contains powerful antioxidants like beta-carotene, lutein, and zeaxanthin.
Firstly: Boosts Immune Function:
Vitamin C: Enhances the immune system by promoting the production of white blood cells.
Antioxidants: Help protect immune cells from damage.
Secondly: Aids in Digestion:
Fiber: Spinach is high in dietary fiber, which promotes healthy digestion.
Thirdly: Supports Skin Health:
Vitamin A: Essential for skin cell production and repair.
Vitamin C: Important for collagen production. This keeps skin firm and healthy.
Aside from making this Spinach Lemon Sunflower Gugelhupf, incorporating spinach into your diet is easy. For example, eat it raw in salads. Also, add it to soups, stews, and stir-fries. My favorite is to blend baby spinach into smoothies. Its versatility and numerous health benefits make it a valuable addition to a healthy diet.
Spinach Lemon Sunflower Gugelhupf
Ingredients
- Cake:
- 1 C drained frozen chopped spinach
- 2.25 C all-purpose flour
- 1 t baking powder
- 1.5 C sunflower oil
- zest and juice from one lemon
- 3 large eggs
- 1 C sugar
- 1 t pure vanilla extract
- 1 C white chocolate chips
- 1/2 cup raw sunflower seeds plus 2 tablespoons for decorating
- Glaze:
- 1.5 cups powdered sugar
- 4-5 T freshly squeezed lemon juice
Instructions
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Make the Cake:
-
Defrost spinach & drain thoroughly.
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Preheat oven to 350F.
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Grease & flour a large bundt pan.
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Whisk together flour & baking powder. Set aside.
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Pulse spinach & oil in a food processor or blender until pureed.
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Pulse in lemon juice & zest. Set aside.
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Beat eggs, sugar, & vanilla until creamy.
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Beat in spinach/oil mixture.
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Add dry ingredients a bit at a time until combined.
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Fold in the white chocolate chips.
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Fold in the raw sunflower seeds.
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Transfer the batter to the prepared bundt pan.
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Bake for 1 hr or until a knife inserted in the middle of the cake comes out clean.
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Let cool for 15 min before de-panning.
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Transfer to a wire rack fitted over a parchment paper-lined baking sheet.
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Let the cake cool completely before glazing.
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Glaze:
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Whisk powdered sugar & lemon juice until it forms a pourable glaze.
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If it's too thick, add more lemon juice or water. If too thin, add more powdered sugar.
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Pour the glaze evenly over the completely cooled cake.
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Sprinkle the raw sunflower seeds over the top.
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When the glaze has completely hardened, plate, slice, & serve.
Like this Spinach Lemon Sunflower Gugelhupf? Also, check out some of these other recipes:
SPINACH RICOTTA POTATO TORTE
STRAWBERRY GUGELHUPF
HAVARTI STUFFED SPINACH PANCAKES
