Preparation
- Puree the spinach leaves in a food processor and then pour the mixture into a bowl. In a second mixing bowl, whisk together the eggs and sugar, add the sunflower oil and mix again. Finally, stir in the spinach mixture, sifted flour and baking powder.
- Divide the cake batter between two equally sized cake tins and bake in the oven at 165 °C for 45 minutes.
- For the cream, whisk together the mascarpone, icing sugar, vanilla flavouring and cream.
- Now cut a thin layer from one of the two cooled cake bases and crumble.
- To finish the cake, spread the cream from step 3 between the cake layers and top with the cake crumbs from step 4, pomegranate seeds and blueberries.
Ingredients
For the cake bases:
- 400g young spinach leaves
- 3 eggs
- 200g sugar
- 180ml sunflower oil
- 260g flour
- 2 1/2 tbsp baking powder
For the cream:
- 125g GOLDSTEIG mascarpone
- 1 1/2 tbsp icing sugar
- 1 tsp vanilla flavouring
- 250g ml cream
For the decoration:
- Pomegranate seeds
- blueberries
Recipe download
