Let’s make a mossy woodland cake topping, the kind you might find between the pages of a storybook. If you like, you may add your own side notes and tuck them in your little kitchen journal.
Defrost a regular bag of frozen spinach, which is typically about 200 g/10 oz. Blend the whole pack of spinach until it’s a smooth purée, then add it to your favorite cake batter. Once you bake your cake, just trim off the top and crumble it in your hands.
You may either make the whole cake adding puréed spinach to your recipe, which will turn out a greener cake, or bake an extra layer to crumble and use as moss topping. I used an extra layer with spinach for the topping, and for the rest I made my carrot cake recipe.
Enjoy!