Spinach and lemon cream cake (gluten free)

Name: Spinach and lemon cream cake (gluten free)
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 12 slices
Ingredients: 500 g frozen chopped spinach; butter; 130 g grapeseed oil; 4 eggs; 180 g caster sugar; ½ tsp natural vanilla extract; 240 g gluten free flour mix; 50 g arrowroot flour; 2 ½ tsp gluten free baking powder; 1 tbsp gelatine powder; 3 tbsp lemon juice; lemon zest; 400 g pouring (whipping) cream; 80 g pure icing sugar; 1 pomegranate