Moss Cake with Mascarpone and Berries

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

Wash the fresh spinach leaves, drain well, and purée very finely together with the rapeseed oil in a tall container until a homogeneous green mixture is formed. Transfer the mixture to a large mixing bowl.

In a separate bowl, beat the eggs with the sugar until the mixture is light and creamy. Carefully fold the egg mixture into the spinach-oil mixture. Add the zest of the organic lemon and 2 tbsp of lemon juice.