Savory spinach cake for picnics

Name: Savory spinach cake for picnics
Ingredients: 3 large eggs; 200 g spinach (fresh or frozen); 60 ml olive oil; 150 g canned mushrooms (drained); 150 g turkey ham; 50 g parmesan; 100 ml milk; 200 g flour; 1 packet baking powder; 1/2 teaspoon nutmeg (ground); 1 teaspoon fine salt; 1/2 teaspoon ground pepper; 5 g dill; 10 g parsley

Appetizers - Savory spinach cake for picnics by Varvara P. - Recipia

Savory spinach cake for picnics is a salted cake baked in a tin, with spinach, mushrooms and turkey ham. It comes out fluffy, with a green crumb and pieces of mushroom and ham spread through the whole batter, and it slices easily once it has cooled. I cut it into thick slices with a bread knife so it does not crumble. Prep: 20 minutes. Cooking: 40 minutes. Total time: 60 minutes. Servings: 8. About 240 kcal and 12 g protein per serving.

Ingredients

3 large eggs
200 g spinach (fresh or frozen)
60 ml olive oil
150 g canned mushrooms (drained)
150 g turkey ham
50 g parmesan
100 ml milk
200 g flour
1 packet baking powder
1/2 teaspoon nutmeg (ground)
1 teaspoon fine salt
1/2 teaspoon ground pepper
5 g dill
10 g parsley

Preparation

1. Dice the mushrooms and the turkey ham. 2. If you use frozen spinach, drain it well. If it is fresh, blanch it for 1 minute, then put it in very cold water to keep its colour, then drain it and blend it. 3. Mix the flour with the baking powder. 4. In a bowl, beat the eggs with the mixer for a few minutes, until they increase in volume. 5. Add the spinach, the oil, the salt, the nutmeg and the pepper. 6. Stop the mixer and, with a spatula, fold in the parmesan and the flour with baking powder, alternating with the milk, as the batter thickens. Repeat until the flour is used up. 7. Add the mushrooms, the ham, the dill and the parsley to the mixture. Stir gently until they are incorporated. 8. Line a cake tin with baking paper and pour in the mixture. 9. Preheat the oven to 180°C and put the tin in the oven, on medium heat, for about 40 minutes, until golden on top. 10. Let the cake cool and serve it.

Notes

It keeps in the fridge for up to 3 days, well covered. It is a bit like a spinach pie, only without the sheets of pastry, and it is just as good cold, served with cherry tomatoes on the side. If the mushrooms are watery, drain them well, otherwise the batter comes out soft in the middle. If the top browns too quickly, cover the cake with aluminium foil for the last few minutes. For a dairy-free version, use the same amount of unsweetened plant milk and grated vegan cheese instead of parmesan. The original version contains eggs, dairy and gluten.