Green, unusual and surprisingly delicious. Fun cake with the addition of a mysterious ingredient ;-) layered with mascarpone cream and decorated with a pomegranate, blackberries and mint leaves.
- 450g packet of frozen or fresh spinach
- 2tsp of PureChimp matcha
- 100ml oil
- 1 cup of sugar
- 3 eggs
- 2 cups of wheat flour
- 2 tsp baking powder
- 250g mascarpone cheese (cold)
- 200ml double cream (cold)
- 4 tbsp icing sugar
- 1/2 tsp vanilla paste
pomegranate, blackberry, mint leaves
1. Frozen spinach: defrost, squeeze water (but not too much), blend with a blender into a paste.
Fresh spinach: after washing put into a pan and heat for about 1 - 2 minutes while stirring, until it wilts, then squeeze water out and blend.
2. Add matcha to your spinach and blend.
3. Preheat the oven to 180 degrees.
4. Crack eggs into a bowl, add sugar and beat until light and fluffy. Slowly pour in the oil while continuing to whisk. Add the spinach paste and mix at low speed to combine the ingredients.
5. Separately sift flour and mix with baking powder. Pour into beaten eggs and mix briefly at low speed, only to combine the ingredients.
6. Pour into a mould with a diameter of 24 cm - bottom lined with paper and bake for about 40 - 45 minutes. Testing by poking with a skewer (should come out dry) Remove and cool completely.
1. Put mascarpone cheese and cream into the bowl, add icing sugar and vanilla. Beat for a few minutes until fluffy.
1. Cut the cake into 2 parts. Place the lower one on a plate. Spread with mascarpone cream.
2. For the moss effect, scoop out the green sponge from the second layer and add on top of cream (see image). We will not use the remaining empty dome of the cake.
3. Garnish with pomegranate or blueberry and mint leaves.
That has to be the most spinach any cake recipe has ever seen. But in the name of trying new things, I’m still tempted!