Wash the spinach and remove the stalks, chop coarsely. Mix all dry ingredients in a bowl. Mix all liquid ingredients in a jug. Toss the spinach through the dry mix, then add the liquid mix and combine. Work the mix sparingly for a better and lighter baking result (the more you stir, the more gluten develops, which we don't want in this case). Pour the mix (which will have a "stiff" batter like consistency) into a lined baking or roasting tray and smooth the surface with a spatula (or your wet hands, the mix will be sticky), then top with the grated cheese. Pre-heat oven to 220 degree Celsius, then drop temperature by 20 degree Celsius and bake the cake for app. 25 min, or until golden brown on top. Cool the cake down a couple of minutes before slicing and serve with your favourite sauces, chutneys and/or pickles, accompany with some fresh tomato salad or other seasonal salad options.
Any leafy type of vegetable can be used instead of the spinach. For example sliverbeet or bok choy, even spring onions. The cheese is optional, you could leave it out and top instead with some sesame seeds, pumpkin seeds or coarsely chopped hazelnuts. Or have both cheese and seeds/nuts. Or substitute the cheese with a feta. Or change the seasoning with the addition of ground cumin and/or crushed garlic or a hint of chilli. Or add herbs like sage, thyme or marjoram.
If you live in New Zealand, then you can order my own sweet treats online here.
Quakebake Ltd., Napier, New Zealand phone (06) 833 6446 © Copyright 2005 All rights reserved.