Sunflower cake with ricotta and spinach is a tasty and scenic leavened savoury product, ideal as a single dish, for a buffet or a tasty aperitif, to be placed in the centre of the table.
To bring it to the table, we prepared the dough with water, flour, dry brewer’s yeast, sugar, extra virgin olive oil and salt; the mixture will then have to rise for about 2 hours, before being rolled out with a rolling pin, adding the ricotta and spinach filling – which we used raw – and creating the shape of the classic sunflower: we will add more filling in the center, so as to also obtain the central part of the flower.
The rustic will then have to cook in the oven for about half an hour, ready to be served warm or cold. Here’s how to make your ricotta and spinach sunflower cake in a few steps.
Also try the ricotta and spinach roll or the crespelle, easy and tasty to serve for lunch or dinner.
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