Comments on: Versatility in a Spinach and Sweet Potato Cake — Un cake aux épinards et patate douce versatile

By: Heidi

Heidi — Mon, 15 Sep 2008 02:33:01 +0000

La recette est très originale et les couleurs sont incroyables! Je viens tout juste de finir mon cake!

Je me demandais s’il serais possible de changer l’huile d’olive pour de l’huile de canola ou autre huile? Bien que ce serais moins santé, je trouve que l’odeur distinctes de l’huile d’olive de mon “cake” était un peu trop forte, bien que j’adore l’huile d’olive dans d’autres recettes, telles des pâtes ou des marinades.

Meric pour la réponse et au pire j’essayerais moi même la subsitution!

By: Does anyone have any recipe ideas using spinach and sweet potatoes? - Tenerife Forum

Mon, 18 Aug 2008 19:21:25 +0000

[...] this and this Versatility in a Spinach and Sweet Potato Cake — Un cake aux �pinards et patate douce versatil… and this Vegetarian + Vegan Recipes - Soup - Vegetable - Spicy Sweet Potato, Spinach and Coconut [...]

By: » Creamy Lancashire Omelette with Spinach & Prosciutto InterWined — Where Life & Wine Intertwine: A wine blog and wine-lovers’ Web site

Fri, 01 Feb 2008 19:20:07 +0000

[...] Does simply changing raisins to sultanas count? How about 100g to 150g or turning a loaf made with sweet potato and spinach into a muffin made with sweet potato and [...]

By: christine

christine — Sun, 29 Apr 2007 10:57:09 +0000

magnifique, la photo est sublime!

By: topGrubs.com

topGrubs.com — Thu, 29 Mar 2007 20:25:39 +0000

Versatility in a Spinach and Sweet Potato Cake…

I wondered why I could just not get out of bed last Monday morning. I must have sensed what was in the air. The lack of noise outside made me believe that everything had been wrapped into du papier bulle (bubble wrap), into un silence d’or (golden si…

By: lorette

lorette — Sat, 13 Jan 2007 08:02:55 +0000

Ce cake est tellement vert !!!!!
J’ai bien envie de m’en prendre une part, juste là, maintenant.

By: val

val — Mon, 18 Dec 2006 00:42:52 +0000

I agree with MS. I tried this cake today and it looked more like a “flan” than a muffin. I think the way the picture looks gave me a wrong impression. And I didn’t read the comments before doing the recipe. Anyway it was very good and “original”. Thanks for charing this recipe with us. Bea your pictures look so great, the colors and the light as well. Impossible to reproduce this, I have the same problem with cookbooks ;).

By: MS

MS — Thu, 14 Dec 2006 04:09:07 +0000

Thank you for replying, Béa. I was probably mislead by the way the cake looks in the amuse-bouches photo, where it seems to be fluffy, almost muffin-like. I will try the recipe again, but this time I’ll use half of the oil and see what happens. Also, since the spinach weight is accurate, then I should try chopping the spinach less coarsely.

Amitiés.
A bientôt j’espère.

By: Béa

Béa — Wed, 13 Dec 2006 17:31:33 +0000

Hi MS, thanks a lot for your feedback. It is a good thing to do indeed, and for me to see how recipes work, or do not work. One thing I can say about this cake is that it is definitely going to give a dense texture. I guess this is what I meant when I wrote about it “nourishing”. The amount of oil is 10 cl, and perhaps I should not have rounded it to 1/2 cup since to be fully exact, 1/2 cup = 118 ml. I will definitely correct this. But as you can see, there is still almost 1/2 cup. These types of cake are very often made in France, for cocktails for example, and a lot of them have this type of texture. There are moist, and do not resemble the texture of savory muffins for example. Perhaps you find it too rich, and I am sorry about that, but this is what they are. Mine was not greasy so I will need to investigate more. As to the spinach, I weighed it once it was fully clean. I hope this helps! Thanks again!

By: MS

MS — Wed, 13 Dec 2006 17:05:22 +0000

Béa, I really hope you will reply to this. I made this cake the day after you published the recipe and, unfortunately, I had exactly the same experience as Veggie Chic did. In your pictures, the cake looks fluffy and light. The cake I made, again, following your directions to the T, turned out heavy and greasy. I visit your blog every day but, unlike most people who comment here, I only leave a comment if I’ve made one of your recipes (I figure you’ll do just fine without another “oh, how beautiful, Béa”). However, if more people who try your recipes would comment, I think you’ll get a better idea of what works and what doesn’t and why.
In any case, since at least two people have had the same problem with this cake (turning out not as light and airy as your photos show but rather heavy and greasy), I am thinking that perhaps you’ve mistyped the recipe. Does this recipe really call for almost 1/2 cup of oil and only 3.5 oz of spinach (your cake seems to have a lot more green than mine did)?
Thank you.