Moss Cake with Pistachios and Banana Cream
·Stiff egg whites
Whisk the egg whites with the caster sugar until stiff peaks form.
Sponge base
Beat 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 too.
Blend the spinach
Blend the spinach together with the lemon juice into a smooth mixture, then fold it into the batter. Finally, gently fold in the stiff egg whites.
Prepare the tin
Get your baking tin ready. Line a baking tray with baking paper and place an adjustable rectangular cake frame on top. Set it to roughly 25 x 35 cm.
Bake the sponge
Spray the inside of the tin with cooking oil spray. Pour in the batter. Bake in an oven preheated to 160°C for one hour. Remove from the oven and leave to cool completely, then slice in half horizontally.
Cream and fruit
Put the bottom half of the sponge back into the tin and spread it 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.
A few hours in the fridge
That cut side shows off the beautiful green colour. 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.
