Moss Cake with Pistachios and Banana Cream

Step-by-step method

At a glance

This stunning moss cake gets its green hue from blended spinach mixed into a pistachio-studded sponge that bakes for about an hour. You'll need to whip egg whites and carefully fold them into the batter, then assemble the cake with creamy banana filling before chilling it for several hours to let everything set beautifully.

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Whip the egg whites

Whisk the egg whites with the caster sugar until stiff.

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150 gram
Granulated Sugar

6 piece
Egg White
2/7

Make the batter base

Cream the sugar with the butter, then add the egg yolks one at a time. Mix the flour with the baking powder and a pinch of salt, and stir this into the yolk mixture. Add the finely ground pistachios as well.

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150 gram
Granulated Sugar

250 gram
Unsalted Butter

6 piece
Egg Yolk

12 gram
Baking Powder

3 gram
Salt

430 gram
Medium-Fine Wheat Flour

70 gram
Pistachios (unsalted)
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Blend the spinach

Blend the spinach together with the lemon juice until smooth, then fold this into the batter. Finally, gently fold in the stiffly whipped egg whites.

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300 gram
Spinach

1 piece
Lemon

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Prepare the baking tin

Get your baking tin ready. Line a baking tray with baking paper and set an adjustable rectangular cake frame on top, sized to roughly 25 x 35 cm.
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Bake the sponge

Spray the inside of the tin with cooking oil spray. Pour in the batter and bake in an oven preheated to 160°C for one hour. Remove from the oven and let cool completely, then slice in half horizontally.

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10 milliliter
Sunflower Oil
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Fill with cream and fruit

Put the bottom half of the sponge back into the tin and spread with the cream. If you like, add a layer of fruit — bananas, raspberries or strawberries. Top with the other half of the sponge, placing it cut-side up.

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2 piece
Banana

50 gram
Raspberries

50 gram
Strawberries

50 gram
Blueberries
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Chill for a few hours

The cut side has that lovely green colour, so it should face up. Press down gently and let the cake rest in the fridge for three to four hours, or even overnight. Decorate as you like, depending on the occasion.

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Moss Cake with Pistachios and Banana Cream

Name: Vibrant Moss Cake with Pistachios
Prep time: 35 min
Cook time: 70 min
Total time: 325 min
Yield: 8
Cuisine: Czech
Ingredients: 3 gram Salt; 1 piece Lemon; 6 piece Egg Yolk; 2 piece Banana; 430 gram Medium-Fine Wheat Flour; 70 gram Pistachios (unsalted); 50 gram Strawberries; 300 gram Granulated Sugar; 6 piece Egg White; 50 gram Blueberries; 10 milliliter Sunflower Oil; 250 gram Unsalted Butter; 12 gram Baking Powder; 50 gram Raspberries; 300 gram Spinach

bohynekuchyne

Prep 35 min Cook 1 h 10 min

Plus 3 h 30 min of resting (not counted in active time)

15 Ingredients

7 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Cake ring

Baking sheet

Baking paper

What's in it?

731 kcal

Calories

91 g

Carbohydrates

36 g

Fats

15 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I don't bake cakes all that often, but I really do love it. I have my tried-and-tested sponge recipe from a friend who bakes cakes to order, and it's never let me down. When I wanted to bake Tony a cake shaped like a football pitch, I was torn over whether to just tint my favourite sponge with food colouring. Then goddess Lenka came to the rescue with her moss cake recipe, and it turned out brilliantly.

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Step-by-step method

At a glance

Whip the egg whites

For this step

Make the batter base

For this step

Blend the spinach

For this step

Prepare the baking tin

Bake the sponge

For this step

Fill with cream and fruit

For this step

Chill for a few hours

How it went

Nobody has tried this recipe yet

Moss Cake with Pistachios and Banana Cream

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

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