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Forest Moss Cake



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Forest Moss Cake

  • 200 g frozen spinach leaves
  • Butter, for greasing
  • 225 g plain flour
  • 2 teaspoons baking powder
  • 3 eggs, medium
  • 340 g caster sugar
  • 200 g sunflower oil
  • 1 teaspoons Vanilla Paste
  • 300 g Mascarpone cheese
  • 150 g sour cream
  • 25 g icing sugar
  • 80 g pistachio nuts
  • 2 tablespoons pomegranate, or raspberries
  • 6
    1h 0min
    Preparation 15min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • 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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    to make the cake
  1. prepare and grease and line a 23cm cake tin
    blitz pistachios in bowl 8secs speed 7 and set aside
    place raw sugar in bowl 2 ses speed 9 to make caster sugar and set aside
    place thawed drained and driedk spinach in bowl chop 10 secs speed 3 reverse set aside
    cream eggs place eggs and caster sugar in bowl insert butterfly and cream 2 mins speed 4 remove butterfly
    place an empty jug on top of the lid and weight in oil and vanilla into the jug.
    1min 30 sec speed 7 add in oil and vanilla through top to blend with creamed sugar add in chopped spinach flour and baking powder 10 secs speed 5 until combinded
    pour mixture into prepared pan
    bake 40-45 mins in oven on 180 until golden and sides come away
    leave to cool in the tin for 5 mins then cool on a rack.
    clean and dry bowl.
  2. To make the filling
    Place 25g raw sugar and 10sec speed 9 to make icing sugar
    place mascarpone cheese and sour cream and mix 10 secs speed 4 until smooth. Chill in the fridge
    clean and dry bowl
  3. To assemble cake
    once the cake is cooled remove the top third of the cake.
    Place the top third into the bowl with pistachios and mix 3 secs speed 2 until mixed.
    spread the mascarpone cheese over the base of the cake and then top with the mascarpone crumb
    Decorate with pomegrante seeds or raspberries and put cake in the fridge for 1 hour to set

Accessories you need

  • Butterfly
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  • Spatula TM31
    Spatula TM31
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raspberries can be used instead of pomegrante seeds

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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