Saturday, March 13, 2010

Spinach Cake

How long has it been since I posted a recipe? Too long my friends, but I am going to rectify it right away with the most fantastic spinach quiche you'll ever taste. Try this and you'll never, ever buy one from the supermarket again.

You'll need:

a narrow, rectangular cake tin (think Madeira cake-sized), lined
500g spinach, better if not frozen
150g grated Parmesan
200g single cream
4 egg whites

You'll do it like so:

Warm the oven to 170C.

Wash your spinach and boil them for about five minutes. Drain and squeeze the water out of them with your hands or a wooden spoon (and the spoon is better if your hands aren't made of asbestos).

Put the spinach in a large bowl and add the egg whites, the Parmesan, the cream, a pinch of salt and pepper, and half a teaspoon or so of freshly grated nutmeg. Get the electric whisker fitted with the dough hook and whizz away until all ingredients are well incorporated. Quality control for salt and pepper and then scoop it all into the tin lined with baking parchment or, as I do, with a cake-tin liner to size.

Place the tin in a larger tin and add hot water to the tin containing the tin NOT to the tin containing the spinach (you're doing a water bath). Place in the oven for a good 80 minutes, or until the top of your cake looks nice and ready, as per pic above. Take out of the oven and leave to cool for about 20 minutes, after which you can unmould the cake and slice away.

Like all quiches and flans, this is particularly good the day after, if only you can bear to wait that long that is...
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