The whole wheat plumcake with spinach and ricotta is made using leftover spinach.
Spinach lends itself to a thousand uses in the kitchen and I like it a lot 😀
I had stopped by the greengrocer to buy fruit and vegetables and among the vegetables I picked up some spinach.
I used part of it to dress pasta and with the remaining I made a plumcake with whole wheat flour.
I was out of bread and immediately thought of this plumcake since I hadn’t made one in a while.
With the spinach I added ricotta and a thick slice of cooked ham cut into cubes.
It’s a savory plumcake to accompany meat- or fish-based dishes 😉
Unique in flavor, one slice leads to another. Soft, light, suitable for everyone, including children.
P.S.: I also suggest you try the:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: loaf pan
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 242.23 (Kcal)
- Carbohydrates 26.36 (g) of which sugars 3.18 (g)
- Proteins 12.20 (g)
- Fat 10.25 (g) of which saturated 3.17 (g)of which unsaturated 1.83 (g)
- Fibers 3.72 (g)
- Sodium 265.16 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the whole wheat spinach and ricotta plumcake
- 2 1/2 cups whole wheat flour
- 10 cups spinach
- 7 oz cooked ham (diced)
- 3/4 cup ricotta
- 3/4 cup plain yogurt
- 5 tbsp extra virgin olive oil (+ a drizzle of oil for cooking the spinach)
- 1 onion
- 1 packet instant baking powder for savory preparations
- to taste salt
Tools
- 1 Loaf pan
- 1 Skillet
- 1 Bowl
- 1 Knife
- 1 Spoon
- 1 Parchment paper
Steps for the whole wheat spinach and ricotta plumcake
In a skillet heat a drizzle of oil with the chopped onion.
After a few seconds add the washed and chopped spinach and cook for about 10 minutes, covering with a lid.
If it dries out too much, add a little water. At the end of cooking add salt to taste.
In a bowl add the flour, the baking powder and stir with a spoon.
Add the oil, the yogurt, the cooked spinach, the diced cooked ham and the ricotta. Stir very well with the spoon.
Line a loaf pan with parchment paper and pour in the mixture.
Preheat the oven to 356°F in static mode and bake the plumcake for about 50 minutes.
Serve warm or cold.
Enjoy and see you next recipe!!!
