Ricotta and Spinach Cake

Ingredients:

500g /1 lb 2 oz /4 ½ cups spinach, washed

1 clove garlic, crushed

40 g / ½ oz /1/3 stick vegan butter

300g /10 ½ oz 2 cups plain gluten free flour (optional)

5 vegan eggs (tsp)

200g /7 oz/1 1/3 cups vegan ricotta

150g /5 oz/ 1 ½ oz cups vegan Parmesan, grated

Nutmeg, grated to taste

Method:

1.Wilt the spinach with the garlic in the butter. Season and cook until all the water has evaporated from the pan. Chopped and set aside.

2.Place the flour, 3eggs and a pinch of salt in a mixing bowl of a food processor and mix until they just come together to form a ball.

3. Remove from the bowl and work with your hands for 1 minuets to make a smooth elastic dough. Wrap in film and leave in the refrigerator for 1 hour.

4. Roll out the pastry onto a floured surface, turning a quarter turn regularly to ensure you make a rectangle around 2mm thick.

5. Mix the ricotta with the Parmesan, pinch of salt and black pepper and a little grated nutmeg, then whisk in the egg mixture with the spinach.

6. Spoon the mixture down one side of the pastry, then roll up to make a cylinder shape.

7. Wrap the entire cake in a foil very tightly and securely and steam for about 45 minutes or until cooked. Allow to rest for 10 minutes.