Spinach cake is a savory, sliceable bake of wilted spinach, golden toasted pine nuts, and sweet currants bound with eggs. It is naturally dairy-free and gluten-free, and it cuts into clean wedges for picnics, lunch boxes, or a light dinner.
Ingredients
- 1.5 lbs (24 oz / 680g) fresh spinach, rinsed
- 2 large eggs (3.5 oz / 100g), whisked
- 2 cloves garlic (0.2 oz / 6g), minced
- 1 cup (4.7 oz / 135g) pine nuts
- 3 tbsp. (1.5 oz / 45g) grapeseed oil
- 0.5 cup (2.5 oz / 70g) currants
- 1 tsp. (0.2 oz / 6g) sea salt
How to Make the Best Spinach Cake
- Wilt the 1.5 lbs (24 oz / 680g) of spinach in a pan set over low heat for about 5 minutes; drain and let it cool slightly before squeezing all excess moisture out of the leaves.
- Pulse the squeezed spinach in a food processor until coarsely chopped, then set aside in a preparation bowl.
- Warm the 3 tbsp. (1.5 oz / 45g) of grapeseed oil in a skillet over medium heat, add the 1 cup (4.7 oz / 135g) of pine nuts, and saute for a few minutes until they are golden brown.
- Stir in the 2 minced cloves of garlic (0.2 oz / 6g) and continue cooking for 1 additional minute until fragrant.
- Combine the toasted pine nut and garlic mixture, 0.5 cup (2.5 oz / 70g) of currants, blended spinach, whisked eggs, and 1 tsp. (0.2 oz / 6g) of sea salt in a large bowl, mixing until thoroughly incorporated.
- Spread the mixture evenly into a lightly coated baking dish and bake in a preheated oven at 350°F (175°C) for about 35 minutes, or until the center is fully set and the edges are slightly crisped.
Nutritional Information (Per Serving)
- Calories: 148 kcal
- Carbohydrates: 8g
- Protein: 4g
- Fat: 12g
Firstly, here are tips for the best Spinach Cake.
- Squeeze it like you mean it: The biggest enemy of a fluffy spinach cake is excess moisture. After cooking and cooling your spinach, wring it out in a clean kitchen towel until you absolutely cannot get another drop of water out.
- Watch the pine nuts: Pine nuts go from perfectly golden to bitterly burnt in the blink of an eye. Keep the heat moderate and don't walk away from the skillet while toasting them.
- Cheese it up: While this recipe is deliciously dairy-free, folding in half a cup of crumbled feta or grated parmesan adds a brilliant salty tang that pairs perfectly with the sweet currants.
- Chop consistency: When pulsing the spinach in the food processor, aim for a rough, coarse chop rather than a puree. You want the cake to have texture and structure, not turn into green mush.
Spinach Cake FAQ
Frequently Asked Questions (FAQ)
- Can I use frozen spinach instead of fresh for this Spinach Cake?Yes, you can absolutely use frozen spinach. You will need about 10-12 ounces of frozen chopped spinach. Thaw it completely and skip the wilting step, but be sure to aggressively squeeze out all the excess water before mixing it into your batter.
- How should I store leftover savory Spinach Cake?Store any leftover slices in an airtight container in the refrigerator for up to 4 days. You can enjoy them chilled directly from the fridge or gently reheat them in the oven or microwave.
- Can I freeze this baked spinach dish?Yes! This Spinach Cake freezes beautifully. Let the cake cool completely, cut it into individual servings, and wrap each piece tightly in plastic wrap before storing them in a freezer-safe bag for up to 2 months.
- What should I serve alongside a Spinach Cake?Because it is so rich with pine nuts and olive oil, this savory cake pairs wonderfully with a light, acidic side dish. Try a bright tomato salad, a simple cucumber vinaigrette, or a warm bowl of roasted red pepper soup.
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Pro Tips
- Wring the wilted spinach out in a clean kitchen towel until not another drop of water comes out — excess moisture is the biggest enemy of a fluffy spinach cake.
- Pulse the squeezed spinach to a coarse, rough chop rather than a puree so the finished cake keeps its texture and structure.
- Toast the pine nuts over moderate heat without walking away; they go from perfectly golden to bitterly burnt in the blink of an eye.
- If you eat dairy, folding in half a cup of crumbled feta or grated parmesan adds a salty tang that plays beautifully against the sweet currants.
Ingredients
Method
- Wilt the 1.5 lbs (24 oz / 680g) of spinach in a pan set over low heat for about 5 minutes; drain and let it cool slightly before squeezing all excess moisture out of the leaves.
- Pulse the squeezed spinach in a food processor until coarsely chopped, then set aside in a preparation bowl.
- Warm the 3 tbsp. (1.5 oz / 45g) of grapeseed oil in a skillet over medium heat, add the 1 cup (4.7 oz / 135g) of pine nuts, and saute for a few minutes until they are golden brown.
- Stir in the 2 minced cloves of garlic (0.2 oz / 6g) and continue cooking for 1 additional minute until fragrant.
- Combine the toasted pine nut and garlic mixture, 0.5 cup (2.5 oz / 70g) of currants, blended spinach, whisked eggs, and 1 tsp. (0.2 oz / 6g) of sea salt in a large bowl, mixing until thoroughly incorporated.
- Spread the mixture evenly into a lightly coated baking dish and bake in a preheated oven at 350°F (175°C) for about 35 minutes, or until the center is fully set and the edges are slightly crisped.
