• Preheat the oven to 165℃. Line a round cake tin with baking paper. If you crumple a piece of paper in your hand and then straighten it, it will be malleable and can easily be adjusted to the shape of the tin.
• Sift the flour into a bowl, add baking powder, mix and set aside.
• Wash the spinach, put it in a food processor, add lemon or orange juice and blend well.
• Crack the eggs into the mixer bowl, add sugar and beat at high speed until the mixture becomes very light and very fluffy. It should increase volume significantly.
• Continue beating, while very slowly adding the oil to combine everything nicely.
• Add the blended spinach and mix at low speed, or use a spatula to evenly distribute the spinach in the batter.
• Finally, add flour and baking powder and mix briefly with a spatula, but only until the ingredients are combined, no longer.
• Pour the mixture into the cake tin, smooth it out and place in the preheated oven. Bake for about 40-45 minutes until a toothpick inserted comes out clean, with no wet pieces of cake stuck on.

Frosting

• Put all the frosting/filling ingredients into the mixer bowl and beat at high speed until the cream thickens.

Assembly

• Poczekaj, aż ciasto całkowicie wystygnie. Wyrośnie z "górką" - zetnij ją ostrym nożem i pokrusz. Będzie górną warstwą ciasta, udającą mech. Wyrównane ciasto przekrój w poprzek na dwa blaty. Zbierz okruszki.
• Place the bottom layer on a plate, add half of the cream and spread it evenly. Place the raspberries on top of the cream and press them lightly into the mixture. Cover with the second layer and spread the remaining cream on it. Sprinkle the top with all the crumbs you've collected. Decorate the top with pomegranate seeds and mint leaves.