Spinach and lemon cream cake (gluten free)

Spinach cake

• 500 g frozen chopped spinach
• butter, for greasing
• 130 g grapeseed oil
• 4 eggs
• 180 g caster sugar
• ½ tsp natural vanilla extract
• 240 g gluten free flour mix (see Tips)
• 50 g arrowroot flour
• 2 ½ tsp gluten free baking powder (see Tips)

Lemon cream

• 1 tbsp gelatine powder
• 3 tbsp lemon juice
• lemon zest, cut into 5 strips (1 x 4 cm), no white pith
• 400 g pouring (whipping) cream
• 80 g pure icing sugar
• 1 pomegranate, arils only, for decorating