Who says loaf cakes are only sweets? For example, I rediscovered a real passion for the savoury versions in this truly inviting and tasty format. It will be perfect to enrich buffets or as an appetizer served with an aperitif at lunch or dinner, sliced and placed on a bed of fresh salad. A delight! Made with fresh baby spinach and chard, sheep ricotta and flax, pumpkin and sunflower seeds, it is very tall and soft as a cloud! It will be much appreciated by everyone in the family, even by children who are often reluctant to eat vegetables, thanks to its rustic flavor and the aesthetic of its colors, which evoke the good things homemade!
DID YOU KNOW: Pumpkin seeds are first of all beneficial for the heart. Among their nutrients there is magnesium, considered a naturally calming and relaxing element that helps give our body a sensation of relaxation and is therefore believed to be beneficial for proper cardiac activity. They also help ensure adequate rest during the night thanks to their high tryptophan content, an amino acid precursor of serotonin that helps fight insomnia. Pumpkin seeds contain essential omega-3 fatty acids, making them a valuable plant source capable of preventing aging, fighting tumors and reducing inflammatory states, irritations and bloating in general. Thanks to oleic acid, pumpkin seeds help prevent arteriosclerosis. Through zinc, these seeds, and in particular pumpkin seed oil, become natural protectors against osteoporosis; they have a well-known protective action on the prostate and benign prostate hypersensitivity. In addition, in cooperation with zinc they help keep blood cholesterol levels under control.
Other recipes for savory and sweet loaf cakes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
⚠ IN THIS RECIPE ONE OR MORE AFFILIATE LINKS ARE PRESENT. The products I recommend are the same I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything extra!
- 1 2/3 cups spelt flour
- 2/3 cups all-purpose flour (00)
- 9 oz baby spinach (fresh or frozen (about 8 cups loosely packed))
- 3.5 oz chard
- 3.5 oz cherry tomatoes ((about 1 cup))
- 1 leek
- 3 eggs
- 1 1/4 cups sheep ricotta (well drained)
- 1/4 cup peanut oil
- 2/3 cup plant-based milk
- 1 sachet instant baking powder for savory preparations
- 1 tablespoon pumpkin seeds
- 1 tablespoon flax seeds
- 1 tablespoon sunflower seeds
- as needed butter (for greasing)
- to taste salt
- to taste pepper
Tools
- Scissors
- 1 Sieve
- 1 Frying pan
- 1 Wooden spoon
- 1 Bowl
- 1 Hand whisk
- 1 Loaf pan
- 1 Parchment paper
Preparation
Trim the chard and spinach, wash and drain them. Remove the tougher white ribs from the chard and the thicker stems from the spinach. Cut the chard with scissors.
Clean the spring onion and slice it into rings. Brown it in a non-stick pan with a couple of glugs of oil.
Add the well-washed baby spinach and sauté for a few minutes with a lid to let them wilt.
Then add the chard and cook another 5 minutes or until wilted. Turn off the heat, season with salt and pepper. Let cool and squeeze out any excess water.
Meanwhile, in a large bowl, whisk the eggs with the oil using a hand whisk.
Gradually add the sifted flours mixed with the baking powder.
Then fold in the fresh ricotta, well drained from its whey, and mix.
Loosen the mixture with the plant-based milk, adding it little by little.
Finally add the sautéed and chopped greens, then mix so that the batter is homogeneous.
Pour it into a loaf pan already buttered and floured or lined with wet and wrung parchment paper. Garnish the surface with halved cherry tomatoes arranged dome-style and sprinkle with oilseeds.
Bake in a preheated conventional oven at 392°F for 10 minutes, then lower the temperature to 356°F for another 30 minutes or until a wooden skewer inserted into the center of the loaf comes out completely dry. Remove from the oven and let it cool slightly.
And voilà… the savory loaf with greens, ricotta and oilseeds is ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉 The savory loaf with greens, ricotta and oilseeds, once cooled, can be stored in the fridge inside airtight containers suitable for refrigeration for up to 2-3 days.
