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Forest Moss Cake is a delicious, light cake with a lemony mascarpone cream filling. Naturally green thanks to one secret (but completely natural) ingredient – many people would never guess what it is. A magical cake with a unique flavour and a surprising way to enjoy spinach!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the forest moss cake:<\/u><\/p>\n

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• 400 g fresh baby spinach or frozen leaf spinach<\/li>\n
• 3 large eggs<\/li>\n
• \u00be\u20131 cup caster sugar<\/li>\n
• \u00be cup sunflower or rapeseed oil<\/li>\n
• 2 cups plain flour<\/li>\n
• 2\u00bd tsp baking powder<\/li>\n
• 2 Tbsp lemon juice<\/li>\n
• zest of 1 lemon<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the frozen leaf spinach<\/strong> in a sieve set over a bowl. Leave to defrost, then press it against the sieve to remove excess moisture (pur\u00e9e in a blender, if needed). If using fresh baby spinach<\/strong>, pur\u00e9e it in a blender or food processor.<\/p>\n

  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 pur\u00e9e, lemon juice, and zest, and stir to combine. Sift the plain flour and baking powder into the mixture and gently fold with a spatula until just combined.<\/p>\n

  Prepare a 23 cm round baking tin and line it with baking paper. Pour the batter into the prepared tin and bake at 165\u00b0C for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.<\/p>\n

  Ingredients for the mascarpone cream:<\/u><\/p>\n

  \n
  • 250 ml whipping cream<\/li>\n
  • 125 g mascarpone<\/li>\n
  • 1.5 Tbsp icing sugar<\/li>\n
  • 1 tsp vanilla extract, lemon extract, or lemon juice<\/li>\n<\/ul>\n

    All ingredients should be well chilled.<\/p>\n

    Place all the ingredients in a large bowl and whisk until stiff peaks form.<\/p>\n

    To assemble:<\/strong><\/p>\n

    Level the cake by gently cutting off the domed top. Crumble the removed top into a separate bowl and set aside. Slice the cake horizontally through the centre to create two layers. Sandwich the layers with mascarpone cream, reserving 3 tbsp of the cream for the top. Spread the remaining cream over the entire cake and sprinkle with the prepared crumbs. Decorate with pomegranate seeds and blueberries. Chill in the fridge until ready to serve.<\/p>\n

    Store the Forest Moss Cake in the refrigerator.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n

    Source of inspiration: Yemek Tarifleri<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Forest Moss Cake is a delicious, light cake with a lemony mascarpone cream filling. Naturally green thanks to one secret (but completely natural) ingredient – many people would never guess what it is. A magical cake with a unique flavour and a surprising way<\/p>\n","protected":false},"author":1,"featured_media":7168,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,79],"tags":[110,104,94,108,135,134],"duration":[],"tag_group":[],"class_list":["post-7167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-from-all-over-the-world","tag-blueberry","tag-double-cream","tag-lemon-lime","tag-mascarpone-en","tag-pomegranate","tag-spinach"],"acf":[],"yoast_head":"\n