Moss Cake

INSTRUCTIONS

• 1
  First, preheat the oven to 170 °C and line the bottom of a cake pan (⌀ 24 cm) with baking paper.
• 2
  Place the spinach and 180 ml of canola oil in a tall container. Blend until smooth and pour the resulting mixture into a larger bowl.
• 3
  In another container, crack 3 eggs, add granulated sugar, and whisk until foamy. Pour the whipped foam into the bowl with the spinach and oil. Add finely grated lemon zest and 2 tablespoons of lemon juice and mix. Then sift the plain flour and baking powder into the bowl and combine.
• 4
  Pour the finished batter into the prepared pan and bake for 40–45 minutes at 160–170 °C.
• 5
  After baking, remove the cake base from the oven and let it cool completely (1–2 hours).
• 6
  In the meantime, prepare the cream. In a bowl, whisk mascarpone with powdered sugar and lemon juice. Then slowly mix in the whipping cream and whip until stiff (this will take 1–2 minutes). Store the resulting cream in the refrigerator.
• 7
  Once cooled, cut the cake base in half lengthwise so that the bottom part is slightly lower. Trim the domed part of the top layer and crumble it into a bowl.
• 8
  Spread 3/4 of the cream on the bottom part of the cake base, cover with the top part, and spread the remaining cream on top. Finally, sprinkle the top of the cake with the crumbled cake base and decorate with fresh blueberries and raspberries.
• 9
  The finished moss cake can be served immediately, but it's better to let it rest in the refrigerator for at least 30–60 minutes before serving.