Forest Moss Cake with Mascarpone & Berries

Preheat the oven to 175°C (fan-assisted). Line the bottom of a springform pan (Ø 24 cm) with baking paper, grease and flour the rim.

Thaw frozen spinach, squeeze well and finely puree. Blend fresh spinach directly into a smooth puree. All ingredients should be at room temperature.

Sift flour with baking powder. Beat eggs with sugar and a pinch of salt for about 10 minutes on the highest setting until a light, thick foam forms. Then add the oil in a thin stream, stirring constantly. Carefully fold in the spinach puree, lemon juice, and finally the flour.