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Butter or coconut oil, for greasing
1 bunch spinach (about 300 g), roots trimmed, leaves and stems roughly chopped
Zest and juice of 1 lemon
3 free-range eggs
1⁄2 cup rice malt syrup
2 teaspoons vanilla extract
1 1⁄2 cups brown rice flour
2 1⁄2 teaspoons baking powder
1⁄3 cup extra-virgin olive oil
1 3⁄4 cups almond meal
1 zucchini, finely grated and squeezed in a clean tea towel to remove moisture
1 1⁄2 cups Cream Cheese Frosting
Preheat the oven to 180°C. Grease and line a 20 cm square or round cake tin with non-stick baking paper.
Place the spinach in a food processor and process until very finely chopped. Add the lemon juice and process to form a paste.
Beat the eggs and rice malt syrup in a large bowl until thick and glossy – this will take about 4–5 minutes using an electric mixer. (A ribbon should fall from the beaters when lifted.) Beat in the vanilla and lemon zest. Using a large metal spoon, gradually fold in the flour and baking powder alternately with the oil. Fold in the almond meal and mix until smooth, then stir through the spinach and zucchini.
Spoon the mixture into the prepared tin and smooth the surface. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Leave in the tin to cool completely.
When cool, use a small spatula to ice the cake with the frosting. Cut into slices to serve.
This cake is best served fresh but can be stored in an airtight container in the fridge for 3 days. Or you can slice and freeze it for up to 1 month.