Forest Moss Cake with Mascarpone, Berries & Mini Eggs (EASTER EDITION)
Ingredients:
130g fresh or frozen spinach
3 eggs
120g sugar
310g flour
140 oil
400g frozen raspberries
1-2 jello flavours
200-250g mascarpone (container sizes vary)
1/4 cup icing sugar
200ml cream ( I used 7.5% but the heavier the better)
Use a 22x33cm baking pan
Bake for 35 min at 170c (338F)