Moss Cake

First, preheat the oven to 170 °C and line the bottom of a springform pan (⌀ 24 cm) with baking paper.

Place the spinach and 180 ml of rapeseed oil into a tall container. Blend until smooth and pour the resulting mixture into a larger bowl.

In another bowl, crack 3 eggs, add granulated sugar, and whisk until foamy. Pour the whisked foam into the bowl with spinach and oil. Add finely grated lemon zest and 2 tablespoons of lemon juice and mix. Then sift plain flour and baking powder into the bowl and mix.