Spinach and lemon cream cake (gluten free)

Spinach and lemon cream cake (gluten free)

4.4 11 ratings

Prep. 20min

Total 3 h 45min

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

Difficulty

easy

Nutrition per 1 slice

Sodium 151.4 mg

Protein 7.2 g

Calories 1819.2 kJ / 434.8 kcal

Fat 26.1 g

Fibre 3.9 g

Saturated Fat 9.4 g

Carbohydrates 46.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Good food, gluten free 94 Recipes
Australia and New Zealand

You might also like...

Gluten free chocolate halva cake

1 h

Yellow coloured eggs

No ratings

Matcha and raspberry swirled custard tarts

1 h 10min

Vegan Turkish delight cheesecake

5 h 30min

Linzer torte

5 h 10min

Buttermilk balsamic sorbet

12 h 30min

Ricotta fruit tart

1 h 30min

Strawberry almond gelato

12 h 20min

Peach and plum upside-down cake

50min

Russian beetroot salad

1 h 10min

Raw chocolate beetroot cake

2 h 15min

Sun-dried tomato and pepita bread

2 h