In a saucepan, whisk together 2 eggs, 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of granulated sugar, 2 tablespoons of flour, 500 g (about 1 lb) of milk, and 1 packet of vanilla with a hand mixer, cooking until it reaches a muhallebi (Turkish milk pudding) consistency.
Clean and chop 500 g (about 1 lb) of spinach, then boil it in a saucepan, rinse under cold water, and drain. Squeeze out the excess moisture from the spinach and blend it in a food processor.
In a bowl, beat 4 eggs, 1.5 water glasses of granulated sugar, 1 large tea glass of vegetable oil, 1 packet of baking powder, 2 packets of vanilla, and 2.5 water glasses of flour with a mixer. Add the blended spinach and beat again. Pour the prepared batter into a rectangular baking dish. Bake in a preheated oven at 200°C (400°F), testing for doneness with a toothpick.
Once the cake has cooled, trim the edges off both sides. Cut the remaining middle section in half and place one half on a serving plate. Spread the prepared milk pudding cream over it and place the second cake layer on top. Spread more cream on top of that layer. Slice 2 bananas into rounds and arrange them on top. Leave to cool in the refrigerator.
Place the trimmed cake edges back into the same baking dish and bake for another 10 minutes to dry them out. Once removed and cooled, process them in a food processor. Scatter the prepared cake crumbs evenly over the entire cake, pressing gently with your hands to help them stick. Leave to cool in the refrigerator again. Enjoy your meal…

Tips & Tricks

It is very important to drain the spinach thoroughly, as excess water can ruin the texture of the cake batter.
Use only the leaf parts of the spinach. If you add the stems, you won't achieve that vibrant green color and the spinach flavor may become overpowering.
Do not overmix the cake batter. Over-mixing can incorporate too much air, causing uneven rising.
If you wish, you can also use fresh fruit, chocolate, or shredded coconut when serving.
For the best results, be sure to let the cake rest in the refrigerator overnight. This allows the cream and cake to fully meld together, resulting in a richer flavor.

About This Recipe

In the 11th century, Iranian Arabs brought spinach with them on their travels to Europe, introducing it first to Spain. Spinach is a flowering annual herbaceous plant with fleshy, dark glossy green to yellowish-green leaves.

* It is a flowering plant belonging to the Amaranthaceae family, of Persian origin.
* Spinach gained popularity in Europe in the 12th century.
* Due to its origins, spinach is known as "Persian Green" in China.
* Spinach grows in sandy soil in moist and cool areas.
* Fresh spinach contains numerous pesticides that can be harmful to humans.
* Spinach varieties are divided into three groups based on the size and shape of their leaves.
-Savoy spinach: has dark green and curly leaves.
-Flat-leaf spinach: has wide and smooth leaves.
-Semi-savoy spinach: has partially crinkled leaves.
* It has a thin, flexible stem that can reach 30 cm (about 12 inches) in height.
* Spinach blooms with small yellow-green flowers. Each plant produces either male (stamens) or female (pistil) reproductive organs (dioecious plant). The flowers are pollinated by wind.
* Spinach has been used in human nutrition for centuries. It has a low calorie content and a wide variety of vitamins and minerals that are beneficial to human health.
* In terms of frequent production, it is grown in spring and autumn months.
* The leaves of spinach are the edible part.
* The largest leaves of the spinach plant are always found at the base and at the very top of the plant.

Before we get to our recipe, we just have to say — we heard your "How on earth does that work?!" reactions. But it turned out absolutely wonderful; give it a try and you'll agree. After our Spinach Cake recipe, this is our biggest surprise yet: Spinach Layer Cake. Bon appétit…