The Pascualian Cake, intriguingly known as Spinach Cake, is a delightful twist on traditional baking that infuses the humble spinach into a delicious dessert. This unique cake begins its journey with the oven preheated to a warm 350°F (175°C), and a 9-inch cake pan greased and floured to perfection. The preparation is easy yet fascinating, transforming everyday ingredients into a vibrant, green masterpiece.
In one bowl, a harmonious blend of flour, baking powder, baking soda, and salt awaits its destiny. Separately, sugar and eggs are whisked together in a large bowl until the mixture becomes light and fluffy—a crucial step to ensure the cake’s airy texture. The gradual incorporation of vegetable oil and vanilla extract enriches the batter, while the star ingredient, pureed spinach, is stirred in to create a consistent, verdant hue.
The dry ingredients are thoughtfully combined with the enticing blend of wet ingredients, forming a lush batter that is then elevated by the optional addition of chopped nuts, offering a delightful crunch. The batter is poured into the prepared cake pan, its surface smoothed with a spatula, ready for the oven’s magic. After a 25 to 30-minute bake, a toothpick test confirms its readiness.
Cooling in the pan for 10 minutes and then on a wire rack, the cake is allowed to reach its perfect temperature before a dusting of powdered sugar adds a final touch of elegance. With its striking green color and moist, tender crumb, Pascualian Cake is not only a feast for the eyes but also a testament to the delightful surprises that can be created in the kitchen.
Ingredients
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
3 large eggs
¾ cup vegetable oil
1 tsp vanilla extract
1 cup fresh spinach, puréed
½ cup chopped nuts (optional)
Powdered sugar, for dusting (optional)
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the sugar and eggs together until light and fluffy.
4. Gradually add the vegetable oil and vanilla extract to the egg mixture, mixing until well combined.
5. Stir in the puréed spinach until the mixture is uniform in color.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. If using, fold in the chopped nuts.
8. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
11. If desired, dust with powdered sugar before serving.