Ricotta and Spanish cake


599 g /1lb 2 oz/4 ½ cups spinach washed

1 clove garlic crushed

40 g/ 1 ½ oz/1/2 stick vegan butter

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

5 vegan eggs

200 g/7 oz/1 ½ cups vegan ricotta

150 g /3 oz /1 ½ cups vegan Parmesan

Nutmeg grated to taste


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

2.Place the flour, 3 eggs and a pinch of salt in the 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 clingfilm 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 rectangular around 2 inch thick.

5.Mix the Ricotta with the Parmesan, a pinch of salt and pepper and a little grated nutmeg, then whisk in 2 beaten eggs, followed by the spinach.

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

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