Spinach and lemon cake

Spinach cake

• 500 g frozen chopped spinach, finely chopped
• butter, to grease
• 200 g grapeseed oil
• 4 eggs
• 180 g caster sugar
• ½ tsp natural vanilla extract
• 240 g plain flour
• 50 g arrowroot flour
• 2 ½ tsp baking powder

Lemon cream

• 1 tbsp gelatine powder
• 3 tbsp lemon juice (approx. 1½ lemons)
• 5 pieces lemon zest, cut into strips (1 cm x 4 cm), no white pith
• 400 g pouring (whipping) cream
• 80 g icing sugar
• 1 pomegranate, arils only, to decorate