"Forest Moss" Cake with spinach and mascarpone

Preheat the oven to 170 °C and line the bottom of a cake pan (⌀ 24 cm) with baking paper.

In a tall container, place the spinach and 180 ml of rapeseed oil. Blend until you get a fine mixture and pour the mixture into a large bowl.

In another bowl, beat the 3 eggs with the granulated sugar until the mixture becomes frothy and doubles in volume. Pour the foam over the spinach and oil mixture. Add the finely grated lemon zest and 2 tablespoons of lemon juice, then mix gently. Sift the flour together with the baking powder over the mixture and carefully incorporate them.