Best Spinach Orange Cake Recipes

ORANGE CAKE

Orange Cake image

A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup orange juice
2 tablespoons water
1-1/2 teaspoons orange peel
1/8 teaspoon almond extract
1-1/4 cups cake flour
1-3/4 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/4 cups confectioners' sugar
1 tablespoon butter, softened
1 to 2 tablespoons orange juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

SPINACH-ORANGE CAKE

Spinach-Orange Cake image

This recipe is inspired by Turkish spinach cake recipe. To add color and flavor, I also used canned mandarin oranges. Look beautiful and taste yummy.

Provided by arty Jrgnsn @Arti

Categories Cakes

Number Of Ingredients 13

Ingredients

1/4 cup(s) canola oil
1/2 cup(s) milk
2 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
3 large eggs
3/4 cup(s) sugar
1 can(s) (11 ounces) mandarin oranges, drained, pureed, divided
5 ounce(s) fresh spinach leaves, pureed
ORANGE CREAM TOPPING
1 cup(s) milk
3 - egg yolks
1/3 cup(s) sugar
1/4 cup(s) all purpose flour

Steps:

Preheat oven to 350°. Coat 8x8-inch baking pan with cooking spray. Combine oil and milk in a cup; set aside. Combine flour and baking powder; set aside
Beat eggs and sugar on medium speed until light and fluffy. Lower speed; alternately, add milk mixture and flour mixture. Beat until smooth. Reserve 1/3 cup batter; mix with ¼ cup pureed orange; set aside. Add pureed spinach to the remaining batter; mix well
Pour half of spinach batter into prepared pan. Drop half of orange batter in alternate dollops (without stirring). Repeat with remaining batter. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool on wire rack for 20 minutes. Trim sides of cake (about ½-inch wide), put in food processor.; process until powdered
While cake baking, prepare cream topping. In small heavy-bottom sauce pan, heat milk over low heat until steaming. Beat together egg yolks, sugar, flour and remaining pureed orange in a bowl. While whisking, gradually add half of steaming milk to egg mixture. Add milk-egg mixture to milk in the pan. Heat until mixture thickens and boils, stirring constantly. Remove from heat and place pan in icy cold water for 10 minutes
Put cake on serving dish, spread with orange cream and sprinkle with cake crumbs. Chill for an hour or until topping is set