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🍰 Savory Spinach and Ricotta Cake

670 kcal · 30 min · 4 servings

Ingredients

• 425 g flour
• 30 g raw cane sugar
• 225 g butter
• 2 egg yolks
• 2 tbsp whipping cream (at least 30% fat content)
• salt
• 500 g spinach
• 1000 g ricotta
• 1 finely chopped garlic clove
• 1 tsp salt
• 1 pinch pepper
• 150 g cottage cheese
• 1 small pinch granulated vegetable broth
• 2 tbsp chopped parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Place the flour on your work surface and make a well in the center.
3. 3. Add the sugar, the butter cut into small pieces, the egg yolk, and a pinch of salt into the well.
4. 4. Knead everything into a smooth shortcrust pastry (a crumbly, butter-rich dough).
5. 5. If the dough is too dry, stir in a little cream.
6. 6. Shape the dough into a ball.
7. 7. Place the dough ball in the refrigerator for 30 minutes.
8. 8. Thoroughly wash the leaf spinach.
9. 9. Blanch the spinach (cook it briefly in boiling water) and chop it coarsely.
10. 10. Squeeze the ricotta well to remove excess water.
11. 11. Mix the squeezed ricotta with the chopped spinach, garlic, salt, and pepper.
12. 12. Take the dough out of the refrigerator and roll it out.
13. 13. Use three quarters of the dough to line the bottom and sides of a Bundt cake pan (a ring-shaped cake pan with a hole in the center).
14. 14. Fill the spinach and ricotta mixture into the lined pan.
15. 15. Cover the filling with the remaining dough.
16. 16. Bake the cake for about 70 minutes.
17. 17. Let the cake cool down briefly.
18. 18. Remove the safety ring from the pan.
19. 19. Invert the cake (turn it upside down) onto a cake plate.
20. 20. Let the ricotta drain well.
21. 21. Season the drained ricotta with vegetable broth.
22. 22. Place the chopped parsley around the cake.
23. 23. Serve the cake.

Nutrition per serving

• kcal: 670
• Protein: 21 g · Fett/Fat: 43 g · Carbs: 49 g