Moss Cake with Mascarpone and Berries

Preheat the oven to 170 °C top/bottom heat. Line the bottom of a springform pan (⌀ 24 cm) with baking paper.

Wash the fresh spinach thoroughly, pat dry, and finely puree it together with 180 ml rapeseed oil in a tall container. Pour the green mixture into a large mixing bowl.

In a separate bowl, beat 3 eggs with 200 g granulated sugar until a light, creamy mixture forms. Carefully fold the egg mixture into the spinach-oil mixture. Add finely grated lemon zest and 2 tbsp lemon juice.