1Preheat oven to 350°. Coat 8x8-inch baking pan with cooking spray. Combine oil and milk in a cup; set aside. Combine flour and baking powder; set aside
2Beat eggs and sugar on medium speed until light and fluffy. Lower speed; alternately, add milk mixture and flour mixture. Beat until smooth. Reserve 1/3 cup batter; mix with ¼ cup pureed orange; set aside. Add pureed spinach to the remaining batter; mix well
3Pour half of spinach batter into prepared pan. Drop half of orange batter in alternate dollops (without stirring). Repeat with remaining batter. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool on wire rack for 20 minutes. Trim sides of cake (about ½-inch wide), put in food processor.; process until powdered
4While cake baking, prepare cream topping. In small heavy-bottom sauce pan, heat milk over low heat until steaming. Beat together egg yolks, sugar, flour and remaining pureed orange in a bowl. While whisking, gradually add half of steaming milk to egg mixture. Add milk-egg mixture to milk in the pan. Heat until mixture thickens and boils, stirring constantly. Remove from heat and place pan in icy cold water for 10 minutes
5Put cake on serving dish, spread with orange cream and sprinkle with cake crumbs. Chill for an hour or until topping is set
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...