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March 2, 2019

Forest Moss Cake

spinach cake

 przełącz na wersję polską

Forest moss cake

Forest Moss Cake, a delicious and light cake with a lemony mascarpone cream filling. This cake is naturally green due to the addition of one secret (but natural) ingredient; some people would never guess what it is. A magical cake with an unusual taste. What a surprising way to enjoy spinach!


  • 400 g fresh baby spinach or frozen leaf spinach
  • 3 large eggs
  • 3/4 - 1 cup caster sugar
  • 3/4 cup sunflower or rapeseed oil
  • 2 cups plain flour
  • 2.5 tsp baking powder
  • 2 Tbsp lemon juice
  • zest of 1 lemon

All ingredients should be at room temperature.

Place the frozen leaf spinach in a sieve over a bowl. Leave to defrost, then squeeze it against the sieve to get rid of the moisture (puree in blender, if needed). Fresh baby spinach - puree in blender or food processor.

In a large bowl, beat the eggs and sugar together until pale, thick and fluffy. Gradually add the oil and beat to combine. Add the spinach puree and stir to combine. Add the sifted flour with baking powder and mix with a spatula just to combine.

Prepare a baking pan with a diameter of 23 cm lined with baking paper. Pour the mixture into the prepared pan and bake at 165ºC for 40 to 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, cool.

Mascarpone cream:

  • 250 ml whipping cream
  • 125 g mascarpone cheese
  • 1.5 Tbsp icing sugar
  • 1 tsp vanilla or lemon extract or lemon juice

All ingredients should be chilled.

Place all ingredients together in a large bowl and whisk until stiff.

To assemble

Level the cake - gently cut the top off the cake. Crumble the top into a separate bowl and set aside.

Cut the cake horizontally through the centre of the cake to make two layers. Sandwich the layers of the cake with mascarpone cream, leaving 3 Tbsp cream for the top. Spread the rest of the cream over the entire cake and sprinkle with crumbs.

Decorate with the pomegranate seeds and blueberries. Chill in the fridge until ready to use.

Store in the refrigerator.


Forest moss cake

Forest moss cake

Source of inspiration - Yemek Tarifleri.

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Comments (6)
Guest: Matthew
18.10.2019 19:05 reply
Hello. Thanks for the recipe, but while the cake ingredients list lemon/zest the instructions don't mention when to add them. As I'd clocked lemon for the filling this resulted in me making the cake without lemon. :) Also, it would be great to give the quantity of sugar, oil and flour in grams as well as these mysterious cup things North Americans are fond of!
Dorota, Moje Wypieki
28.10.2019 13:47 reply
Thank you for noticing and letting me know. I will update the recipe with when to add it in :).
Guest: nell
14.10.2019 19:19 reply
what size baking tray do i need?
Dorota, Moje Wypieki
15.10.2019 11:21 reply
"Prepare a baking pan with a diameter of 23 cm lined with baking paper."
Guest: Janine
16.03.2019 23:41 reply
Doesn't say what tempvyhe oven must be
Dorota, Moje Wypieki
17.03.2019 10:06 reply
Sorry, its 165ºC.

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