Spinach and lemon cream cake (gluten free)

Spinach and lemon cream cake (gluten free)

4.2 9 ratings

Prep. 20 min

Total 3 h 45 min

12 slices

Ingredients

Spinach cake

frozen chopped spinach
500 g
butter for greasing
grapeseed oil
130 g
eggs
4
caster sugar
180 g
natural vanilla extract
½ tsp
gluten free flour mix (see Tips)
240 g
arrowroot flour
50 g
gluten free baking powder (see Tips)
2 ½ tsp

Lemon cream

gelatine powder
1 tbsp
lemon juice
3 tbsp
lemon zest cut into 5 strips (1 x 4 cm), no white pith
pouring (whipping) cream
400 g
pure icing sugar
80 g
pomegranate arils only, for decorating
1

Nutrition per 1 slice

Calories 434.8 kcal / 1819.2 kJ

Protein 7.2 g

Fat 26.1 g

Carbohydrates 46.9 g

Fibre 3.9 g

Saturated Fat 9.4 g

Sodium 151.4 mg

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Also featured in

Good food, gluten free 94 Recipes
Australia and New Zealand

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