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Cooking
Moss Cake with Pistachios and Banana Cream
· 8 servings
Whip the egg whites
Whisk the egg whites with the caster sugar until stiff.
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.
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.
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.
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.
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.
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.