Moss Cake | Special spinach dessert with berries

Preheat the oven to 170 °C. Line the bottom of a 24 cm cake tin with baking paper.

Place the fresh spinach together with the rapeseed oil in a tall container and blend until completely smooth with an immersion blender. Pour the resulting green mixture into a large bowl.

In another bowl, beat the eggs with the granulated sugar until frothy. Gently fold the egg foam into the spinach-oil mixture. Add the grated lemon zest and 2 tablespoons of lemon juice, then mix. Finally, sift in the flour and baking powder, and work into a homogeneous batter.