Cheese & spinach cake

After giving my first savoury cake a whirl I vowed to keep my creative juices flowing and give a spinach and cheese recipe a go – that I did!

I simply exchanged the prunes, goats cheese and pistachio nuts for a healthy handful (or two) of grated mature cheddar and a bag of roughly chopped (washed) fresh spinach. The results were better than I could possibly have dreamed of and lasted a meager 24hrs! Although I originally set out to bake a loaf cake, there was a little batter left over which went into muffin cases which turned out to be a revelation – giving me handbag size snacks at no extra hassle!

At first glance this may seem like a healthy recipe, but I’m under no illusion that the cake batter and the large quantity cheese hidden amongst the spinach tip it over into the ‘treat’ category…especially as I took a liking to toasting the loaf and smothering it in butter [although it can catch quite easily due to the fat content so be sure to watch it like a hawk!]. Now my challenge is going to be staying creative and not just throwing this little beauty together on repeat!

DSCF8521Cheddar Cheese & Fresh Spinach.

DSCF8530 modifiedReady for baking – 180°C, 45mins. 

DSCF8534 modifiedReady for baking – 180°C, 20mins.

DSCF8539Ready to indulge – best served toasted with butter! 

Recipe adapted from my previous post:
250g/9oz plain flour
15g/½oz baking powder
250g vintage cheddar
125g fresh spinach
4 free-range eggs
150ml/5fl oz olive oil
100ml/3½fl oz milk
50g/1¾oz plain yoghurt
1 tsp salt
pinch black pepper 

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