The Spring Edit
When spinach, zucchini and strawberries move from the market into something unexpectedly sweet
After a long, humid, grey winter, I needed colour. Not just outside, but in my kitchen.
As soon as the weather shifted, I went back to the weekly market. That’s where you notice the season changing first.
This is where it led me — something slightly unexpected, but very much in a spring–summer mood.
Spinach, zucchini and strawberries don’t have much in common. Except that they all work in desserts. It sounds questionable, especially for spinach, but it works. The colour is already convincing. The rest follows.
These are a few recipes from my cooking notes.
Simple, but exactly what I was looking for right now.
Hope you enjoy them.
Coffee Cake
A soft, everyday cake with a light coffee note. The kind you make without thinking too much.
Ingredients (22–24 cm pan)
2 eggs
190 g sugar
70 ml brewed coffee
110 ml milk (almond milk works well)
2 tsp instant coffee
40 ml vegetable oil
240 g flour
10 g baking powder
Method
Whisk eggs and sugar until pale and airy (about 5 minutes).
Warm the milk slightly and mix it with brewed coffee and instant coffee.
Pour into the egg mixture, mixing on medium speed. Add the oil.
Sift in flour and baking powder. Mix just until smooth.
Pour into the pan and bake at 180°C for 45–55 minutes. Check with a toothpick.
Let it cool before serving.
Note
Better after a few hours, when the coffee settles into the cake.
Spinach Cake with Lemon Zest
Bright, soft, and slightly unexpected.
Ingredients (20–22 cm pan)
250 g fresh spinach
3 eggs
200 g sugar
100 ml vegetable oil
140 ml milk
350 g flour
16 g baking powder
Zest of 1 lemon
Method
Blanch spinach briefly, cool, and squeeze out all excess water.
Blend until smooth, then add the oil while blending.
Whisk eggs and sugar until light and fluffy (8–10 minutes).
Add spinach mixture, then milk.
Sift in flour and baking powder. Add lemon zest.
Bake at 180°C for 55–60 minutes.
Turn off the oven, open the door slightly, and let the cake rest inside for 5–10 minutes before removing.
Note
Drain the spinach well. That’s what keeps the texture right.
Zucchini Cake
Simple, moist, and easy to underestimate.
Ingredients (20–22 cm pan)
250 g zucchini
3 eggs
230 g sugar
100 ml vegetable oil
100 ml milk
350 g flour
16 g baking powder
Zest of 1 lemon
Method
Chop zucchini and blend until smooth. Add oil while blending.
Whisk eggs and sugar until pale and airy (8–10 minutes).
Add zucchini mixture, then milk.
Sift in flour and baking powder. Add lemon zest.
Bake at 180°C for about 55 minutes. Check before removing.
Let it rest briefly in the oven with the door open, then cool completely.
Note
You don’t taste the zucchini. It’s there for texture.
Strawberry Cream Tart
Light, fresh, and very much in season.
Ingredients
Shortcrust pastry
270 g flour
140 g cold butter
80 g sugar
1 egg
Pinch of salt
Filling
150 g strawberries
200 ml cream
30 g sugar
5 g gelatin
1 tbsp water
1 tbsp lemon juice
Zest of 1 lemon
½ tbsp powdered sugar
Method
Prepare the pastry:
Blend flour, sugar, salt, and cold butter until sandy.
Add the egg and form a dough. Flatten slightly, wrap, and chill for 1 hour.
Roll out and line a 20–22 cm tart tin. Prick the base.
Cover with baking paper and weights. Bake at 180°C for 20–25 minutes, then remove weights and bake 8–10 minutes more. Cool completely.
Prepare the filling:
Soak gelatin in cold water for 10 minutes.
Cook strawberries with sugar, lemon juice, zest, and water for 8–9 minutes. Blend.
Add squeezed gelatin to the warm mixture and let cool.
Whip cream with powdered sugar to a soft consistency.
Fold the strawberry mixture into the cream.
Fill the tart and refrigerate for at least 2 hours.
Note
Keep the cream soft. Don’t overwhip.
Strawberry & Banana Frozen Cream
No machine, no effort. Just good fruit.
Ingredients
5 bananas
500 g strawberries
2 tbsp agave syrup (or honey)
A little lemon juice
Method
Slice bananas, mix with lemon juice, and freeze for 4–5 hours.
Freeze strawberries separately.
Blend everything until smooth. Add syrup and blend again.
If too soft, return to the freezer for 1–2 hours.
Note
A strong blender makes all the difference.