:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Wspfy3CHi-fh-s8Ob6SJ/3b2ee2657df734c23d968a84a58005.jpeg "Pine needle cake with spinach")
Source: kuba61 from Getty Images
Ingredients
Dough:
- 250 g Fresh baby spinach
- 300 g self-rising flour
- 150 g crystal sugar
- 180 ml oil
- 3 pcs egg
- 1 pcs baking soda
- 1⁄2 pcs Lemon zest
- 1 tablespoon lemon juice
Cream:
- 500 g mascarpone
- 400 g whipping cream
- 130 g confectionery sugar
- lemon juice
Others:
- Fat
- coarse flour
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Directions
Preheat the oven to 170 °C.
Cut the spinach into smaller pieces and blend it with 80g of oil until smooth.
Put 3 eggs with sugar into the bowl and whip it.
Gradually add 100 ml of oil, blended spinach, lemon zest and juice to the mixture.
Add flour mixed with baking powder. Work the dough.
Grease the cake pan and dust it with coarse flour.
Put the dough in the mold and bake for about 50 minutes.
In a bowl, mix sugar and mascarpone with a mixer, add whipping cream and whip until stiff, flavor with lemon juice.
We will cut the cooled cake into 3 parts and spread cream on each of them.
We level out the top of the cake and crumble the cut part.
Brush the cake with the cream.
Cover the top of the cake and its sides with crumb topping.
Decorate the top of the cake with fruit.
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