Spinach Cake

Directions

1. Set the oven for 350 F
2. Clean and sauté spinach leaves – heat them in a pot with water for 2 minutes until wilted. Drain, and blend the spinach leaves in an electric blender. 
3. Add eggs and sugar into a Brookline Mixing Bowl and mix for 2 minutes using an electric mixer. Add oil and spinach. Stir to combine. 
4. In a separate bowl, add flour and baking powder. 
5. Combine dry and wet ingredients from both bowls. 
6. Transfer to a round baking pan (a smaller pan was used for these photographs – about 7in.) and bake for about 35-45 minutes. Remove from the oven and set aside to cool.
7. In a Brookline Mixing Bowl, combine mascarpone cheese, whipping cream, potato starch and sugar. Use an electric mixer to mix until light and fluffy. Set aside.
8. Using a big spoon, spoon out the top part of the cake (leaving 1 inch around edges). 
9. If making a smaller cake (as seen in the photos) use the Brookline Salad Plate to serve, if making a standard size cake use the Brookline Dinner Plate.
10. Add mascarpone filling, top it with remaining (crumbled) cake and decorate with fresh fruit of your choice. 
11.  Enjoy!