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Seeded spinach and feta cake

Savoury cakes are something wonderful. A bit like a quiche, you can add anything you want and they make a great lunch, picnic staple or apéritif snack. This cake combines spinach with salty feta, and a lovely seed mix for a little crispy finish.

You can freeze slices of this cake and whip them out for a quick lunch (you could even heat them up in the oven) with a salad on the side.

This cake was made as part of my collaboration with Le Moulin, flour made in Luxembourg.

If you’re looking for more baking recipes, check out my book ‘Baking with Anne’, which you can buy here.

Ingredients

Makes 1 cake of 10 x 20cm – Oven: 1 hour

300g frozen spinach leaves
50g sour cream
3 eggs
100ml milk
50ml olive oil
zest of ½ a lemon
180g flour
2 tsp baking powder
1 tsp salt
¼ tsp ground nutmeg
1 tsp garlic granules
pepper
100g Gruyère, grated
50g pumpkin seeds
30g flax seeds
1 tbsp poppy seeds
1 tbsp black sesame seeds
200g feta

For the topping:
15g pumpkin seeds
1 tsp flax seeds
1 tsp poppy seeds
1 tsp black sesame seeds

Method

Preheat the oven to 180°C fan.

Defrost the spinach in a microwave and squeeze out all the liquid. Roughly chop the spinach and set aside.

In a large bowl, mix the sour cream with an egg until smooth. Add the remaining two eggs, one by one, and whisk. Add the milk and olive oil, lemon zest and whisk until smooth.

In another bowl, mix the flour with the baking powder, salt, nutmeg, garlic granules and pepper. Add everything to the liquid mixture and mix. Add the Gruyère, pumpkin seeds, flax seeds, poppy seeds and black sesame seeds as well as the chopped spinach and mix until evenly distributed.

Cut the feta into cubes and gently fold them into the batter.

Grease a 10 x 20 cm cake tin and pour the batter into it. Sprinkle with the seeds for the topping and bake the cake in the preheated oven for 1 hour.

Let the cake cool on a wire rack before unmolding it.

The cake will keep in the fridge for 4 days.