Ingredients:
3 eggs
120ml oil
450g cooked and chopped spinach (or use frozen)
350g plain flour
1 tsp baking powder
200g sugar
1 tsp vanilla extract
1 tsp lemon juice
60g dry breadcrumbs
whipped cream, to cover
chopped pistachios to garnish
Method:
Cook the spinach in about 100ml water until very soft then drain thoroughly in a colander. Either chop very finely or purée in a food processor.
In a large bowl, beat the eggs with the sugar and vanilla extract until pale and creamy then slowly add the oil, beating constantly to combine. Now add the drained spinach and lemon juice. Beat well to combine. Sift together the flour and baking powder into the spinach mixture and stir to incorporate.
Grease a cake tin and coat with the breadcrumbs. Pour in the batter then transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, or until golden brown and springy to the touch (a skewer inserted in the centre of the cake should emerge cleanly).
Remove the cake from the oven and allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely. When cold, split the cake into two layers, cover with whipped cream or buttercream then sandwich the two layers back together.
Cover the cake with whipped cream and sprinkle generously with chopped pistachio nuts then serve.
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