Forest Moss Cake
105 min
Under an hour
Sezamo
Preparation method
Preparing the spinach sponge cake
If using frozen spinach, let it thaw, drain the water well through a sieve, and blend until it becomes a fine puree. If using fresh spinach, blend it directly until you get a smooth puree. All ingredients must be at room temperature.
Line the bottom of a 24 cm diameter cake pan with baking paper, grease the edges with butter, and sprinkle with a little flour. Preheat the oven to 175°C (fan-assisted).
Sift the flour together with the baking powder. In a large bowl, beat the eggs with sugar and salt at maximum speed for about 10 minutes, until you get a light-colored and dense foam. While continuing to beat, pour in the oil in a thin stream. With a spatula, carefully fold in the spinach puree, lemon juice, and finally, the sifted flour.
Chef's tip
You can also prepare lemon curd at home: mix 200 ml lemon juice, 150 g powdered sugar, 2 eggs, and 2 egg yolks in a saucepan. Heat over low heat, stirring continuously for 2 minutes, then add 100 g butter cut into cubes. Continue cooking until it thickens like a pudding, then strain and let cool.
Ingredients
Nutritional values
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