Spinach cake

Ingredients:

350 - 400 g spinach*

3 eggs

3/4 - 1 cup caster sugar

1 cup oil (sunflower)

2 cups flour**

3 tsp baking powder

2 tbsp lemon juice

grated rind of 1 lemon

Frozen spinach put on in a sieve, than squeeze out the excess water. It’s worth to blender mix the spinach to the cake have more intensive color. Fresh spinach (without stems) put into blender crush. Should there be thick slurry of finely chopped leaves. Sometimes I put a little bit eggs mass.

**First, it is worth prepare a 1.5 cups of flour with the baking powder. Half a cup to hold up, and if the dough will seem very thick, not to add. The amount of flour added may depend on the amount of spinach, fragmentation, etc. filtration.

All ingredients should be at room temperature.

In mixer bowl put the eggs (whole), add sugar and start whipping. Beat until you get light, fluffy mass which even triple in volume. Next, pour oil, not stopping mixing. Add spinach, juice and lemon, mix well.

To the spinach mass add flour with baking powder and gently mix to combine.

Pour batter into mold (diameter 23 cm). Bake at 165ºC for about 40 minutes or more, so-called dry stick. Remove, let cool in the mold, then on the grid.

The cake rises with the hill that must be cut off. You can eat, or you can crumble and the crumbs remain for decoration. Cut the cake into 2 parts.

Cream:

250 ml whipping cream 36%

125 g mascarpone

1.5 tbsp caster sugar

1 tsp vanilla extract or lemon juice

All ingredients should be chilled.

Put all ingredients in mixer bowl and mix to obtain a thick cream.

In addition for decoration:

pomegranate, strawberries or something else

First part of cake put on the plate. Spread with cream, leaving not so much for decoration. Cover with the second part of cake. Top of the cake sprinkle with crumbs around the edges, and garnish  with fruit.

Store in a refrigerator.