Easter Spinach Angel Cake (Babka)

Ingredients:

• 4 large eggs
• 150 g fine baking sugar
• 120 g light spelt  flour type 650
• 120 g potato starch
• 200 ml sunflower oil
• 120 g fresh baby spinach
• 1 tsp baking powder
• Zest of 1 lemon (freshly grated)

All ingredients should be at room temperature.

Instructions:

1. Blend the spinach and oil together using a hand blender or high-speed blender until smooth and uniform in consistency.
2. In a stand mixer bowl, crack in the eggs and add the sugar. Beat using the whisk attachment on the highest speed until the mixture becomes light, fluffy, and triples in volume.
• With a stand mixer, this takes about 7–10 minutes.
• With a hand mixer, about 10–15 minutes.
  The mixture should fall from the beater in a ribbon and stay visible on the surface for a few seconds.
3. Gently pour in the spinach-oil mixture and beat until fully combined. Add the lemon zest and mix again.
4. Sift the flour, potato starch, and baking powder directly into the bowl. Gently fold everything together with a spatula just until combined — do not overmix.
5. Grease a baking tin. Dust lightly with cream of spelt and tap out any excess. Pour the batter into the prepared tin and smooth the top.
6. Bake in a preheated oven at 175°C (no fan) for about 45 minutes or longer, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cake cool in the tin for 15 minutes, then transfer to a cake stand or wire rack.
8. Glaze and decorate as desired.