Spicy Spinach Cake

Ingredients

• 1 kg fresh spinach
• Salt
• 1 Shallot
• olive oil
• pepper (ground)
• Nutmeg (freshly grated)
• 3 eggs
• 200 g Flour
• 1 tbsp baking powder
• 150 ml milk
• 100 g freshly grated Gruyère cheese
• 1 tsp medium-hot mustard

Instructions

1. 1.

   Wash, trim and blanch the spinach in boiling salted water. Drain, shock in cold water, squeeze out excess moisture and finely chop. Peel the shallot, dice into very small cubes and sauté in 1 tsp hot olive oil until translucent. Add the spinach, wilt briefly, and season with salt, pepper and nutmeg.

2. 2.

   Preheat the oven to 180 °C (350 °F) with upper and lower heat.

3. 3.

   Separate the eggs. Beat the yolks with flour, baking powder and milk into a smooth batter. Whisk the whites with a pinch of salt until stiff peaks form. Fold in the cheese gently, then fold in the beaten egg whites carefully. Oil a loaf pan and line it with parchment paper. Mix the spinach with 1 tsp mustard, stir briefly into the batter, pour into the prepared pan and bake for about 45 minutes. Let the cake rest in the pan for 5 minutes, lift it out using the parchment, slice and serve warm or cold.