Ricotta and Spanish cake

Ingredients:

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

Method:

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.