Preheat the oven to 170°C, grease and line a cake tin
Over medium heat, cook down the spinach. Next, add this to a blender with eggs, flour, sugar and baking powder. Blend until silky smooth.
Pour into cake tin and bake for 40 minutes at 170°C, allow to cool.
While the cake cools, beat the cream until stiff, next mix in the mascarpone and icing sugar until smooth.
One cooled, split the cake into two, making one slice thin and the other thick, using a serrated knife and firm grip.
Smooth the cream mixture over the thicker cake to create a smooth and even covering, next create a dome shape out of the cream and crumble the thin layer of cake and cover the top to create a moss like effect (see recipe image).
