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1 Gluten free Forest Floor Spinach Cake

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Gluten free Forest Floor Spinach Cake

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Ingredients

12 slice(s)

Cake

  • 130-180 g Coconut sugar
  • 3 whole eggs
  • 500 g Frozen Chopped Spinach, thawed
  • 250 g neutral oil of choice, I like light olive oil, macadamia nut oil or grapeseed oil
  • 400 g Plain gluten free flour
  • 1.5 heaped teaspoons Baking powder (gluten free)
  • 1 tsp vanilla paste, extract or powder

Creamy Filling

  • 200 g thickened cream
  • 250 g Mascarpone cheese
  • 1 tsp vanilla paste, extract or powder

Garnish

  • 1/2 pomegranate seeds, or
  • raspberries, fresh or frozen
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  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
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Recipe's preparation

    For the Cake

  1. 1. Preheat fan forced oven to 170'C and line a 24-26cm springform cake tin with baking paper.

    2. Place spinach into simmering basket and squeeze out excess liquid or alternatively, you can do this in your hands.

    3. Place coconut sugar and eggs into TM bowl and mix 2 minutes, speed 4.

    4. Add remaining cake ingredients into TM bowl and continue to mix 3 minutes, speed 4.

    5. Pour cake mixture into cake tin and bake in the oven for 50-60 minutes or until skewer comes out clean.

    6. Cool cake in tin on cooling rack.

    7. When cake is completely cook, take out of tin and carefully cut the top off the cake. Crumble the top into a separate bowl either by hand or place into washed and dried TM bowl 3-5 seconds, speed 4-5 till it resembles fresh breadcrumbs. Set crumble aside.

    2. Creamy Filling

  2. Attach butterfly whisk onto blade then, place all ingredients into TM bowl and whip 3 minutes, speed 4.

    ***Please observe this whipping stage carefully, as it is very easy to over whip and cause it to split.

    3. Assembly

  3. 1. Spread the creamy filling over the cake.

    2. Sprinkle the cake crumble over the creamy filling so that it resembles moss.

    3. Scatter the pomegranate seeds or raspberries over the crumble moss.

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Accessories you need

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Tip

Please feel free to adjust the sugar content. 

Use any neutral oil you prefer. I have made it with melted coconut oil and worked out well. I have also made it with melted butter - but it did not turn out as nice as oil.

This can be made using wheat plain flour.

If you do change the filling, for example you used your favorite jam - please leave a comment and let me know what you thought of it! 

This recipe is suitable for the TM31

This recipe is adapted from //www.przepisownia.pl/przepisy/ciasto-ze-szpinakiem-z-mascarpone/478673

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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