Ingredients
Cake
- 130-180 g Coconut sugar
- 3 whole eggs
- 500 g Frozen Chopped Spinach, thawed
- 250 g neutral oil of choice, I like light olive oil, macadamia nut oil or grapeseed oil
- 400 g Plain gluten free flour
- 1.5 heaped teaspoons Baking powder (gluten free)
- 1 tsp vanilla paste, extract or powder
Creamy Filling
- 200 g thickened cream
- 250 g Mascarpone cheese
- 1 tsp vanilla paste, extract or powder
Garnish
- 1/2 pomegranate seeds, or
- raspberries, fresh or frozen
Accessories you need
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat fan forced oven to 170'C and line a 24-26cm springform cake tin with baking paper.
2. Place spinach into simmering basket and squeeze out excess liquid or alternatively, you can do this in your hands.
3. Place coconut sugar and eggs into TM bowl and mix 2 minutes, speed 4.
4. Add remaining cake ingredients into TM bowl and continue to mix 3 minutes, speed 4.
5. Pour cake mixture into cake tin and bake in the oven for 50-60 minutes or until skewer comes out clean.
6. Cool cake in tin on cooling rack.
7. When cake is completely cook, take out of tin and carefully cut the top off the cake. Crumble the top into a separate bowl either by hand or place into washed and dried TM bowl 3-5 seconds, speed 4-5 till it resembles fresh breadcrumbs. Set crumble aside.
Attach butterfly whisk onto blade then, place all ingredients into TM bowl and whip 3 minutes, speed 4.
***Please observe this whipping stage carefully, as it is very easy to over whip and cause it to split.
1. Spread the creamy filling over the cake.
2. Sprinkle the cake crumble over the creamy filling so that it resembles moss.
3. Scatter the pomegranate seeds or raspberries over the crumble moss.
For the Cake
Creamy Filling
Assembly
Tip
Please feel free to adjust the sugar content.
Use any neutral oil you prefer. I have made it with melted coconut oil and worked out well. I have also made it with melted butter - but it did not turn out as nice as oil.
This can be made using wheat plain flour.
If you do change the filling, for example you used your favorite jam - please leave a comment and let me know what you thought of it!
This recipe is suitable for the TM31
This recipe is adapted from //www.przepisownia.pl/przepisy/ciasto-ze-szpinakiem-z-mascarpone/478673
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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