Fluffy and Light Spinach Poundcake

Name: Fluffy and Light Spinach Poundcake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Pancake mix; 80 grams Butter; 50 grams Granulated sugar; 2 Eggs; 50 ml ●Milk; 50 grams ●Spinach

cookpad.japan @cookpad_jp

I wanted snack time to be nutritious too.

How to bake the cake so that it comes out nicely. Take it out of the oven 15 minutes into the baking time. Cut through the center of the cake on top, and bake for another 15 minutes. This way it will split on top very evenly and neatly. Recipe by kiki

I wanted snack time to be nutritious too.

cookpad.japan @cookpad_jp

I wanted snack time to be nutritious too.

Saved

Ingredients

6 servings

200 gramsPancake mix
80 gramsButter
50 gramsGranulated sugar
2Eggs
50 ml●Milk
50 grams●Spinach

Saved

Steps

1

Boil the spinach, wring it out and puree in a blender or food processor with the milk. Alternatively, grind it up patiently in a grinding bowl until it forms a paste!
2

Have the butter at room temperature and add the granulated sugar. Mix them together until creamy.
3

Add the beaten eggs a little at a time, then add the pureed spinach from step 1.
4

When the spinach has been incorporated, add the pancake mix, and fold it in using a rubber spatula.
5

Pour the batter into the pancake tin, and bake in a 180°C oven for 35 to 45 minutes. It's done when a skewer poked in the middle comes out clean.