Forest Moss Cake

2021-08-30
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Forest moss cake

Forest Moss Cake is a delicious, light cake with a lemony mascarpone cream filling. This cake is naturally green due to adding one secret (but natural) ingredient; some people would never guess what it is. It is a magical cake with an unusual taste. What a surprising way to enjoy spinach!

Ingredients for the forest moss cake:

  • 400 g fresh baby spinach or frozen leaf spinach
  • 3 large eggs
  • 3/4 – 1 cup caster sugar
  • 3/4 cup sunflower or rapeseed oil
  • 2 cups plain flour
  • 2.5 tsp baking powder
  • 2 Tbsp lemon juice
  • zest of 1 lemon

All ingredients should be at room temperature.

Place the frozen leaf spinach in a sieve over a bowl. Leave to defrost, then squeeze it against the sieve to remove the moisture (puree in a blender, if needed). Fresh baby spinach – puree in blender or food processor.

In a large bowl, beat the eggs and sugar together until pale, thick and fluffy. Gradually add the oil and beat to combine. Add the spinach puree, lemon juice and zest, and stir to combine. Add the sifted flour with baking powder and mix with a spatula to combine.

Prepare a baking pan lined with baking paper with a diameter of 23 cm. Pour the mixture into the prepared pan and bake at 165ºC for 40 to 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, and cool.

Ingredients for the mascarpone cream:

  • 250 ml whipping cream
  • 125 g mascarpone cheese
  • 1.5 Tbsp icing sugar
  • 1 tsp vanilla or lemon extract or lemon juice

All ingredients should be chilled.

Place all ingredients together in a large bowl and whisk until stiff.

To assemble:

Level the cake – gently cut the top off the cake. Crumble the top into a separate bowl and set aside.

Cut the cake horizontally through the centre of the cake to make two layers. Sandwich the cake layers with mascarpone cream, leaving 3 Tbsp cream for the top. Spread the rest of the cream over the entire cake and sprinkle with crumbs.

Decorate with the pomegranate seeds and blueberries. Chill in the fridge until ready to use.

Forest moss cake should be stored in the refrigerator.

Enjoy!

Forest moss cake

 

Forest moss cake

Source of inspiration – Yemek Tarifleri.

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