Spinach carrot cake

Name: spinach carrot cake
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 200 g butter at room temperature extra for greasing; 4 Eggs; 250 g self raising flour; 100 g old cheese grated; 400 g winter carrot bag 1 kg; business suit cut leaf spinach (a 450 g freezer), thawed

A tasty recipe. The vegetarian side dish contains the following ingredients: butter (at room temperature extra for greasing), eggs, self-raising flour, old cheese (grated), winter carrot (bag 1 kg), chopped leaf spinach ((a 450 g frozen) and thawed).

Ingredients

Kitchen Stuff

baking paper, cake mold

Directions

Preheat the oven to 175 ° C. Cut the baking paper so that it fits in the width of the cake tin and hangs over the edges on both sides. Grease the short sides, which are not covered with parchment paper, with butter. Beat the eggs with the butter with a mixer. Add the self-raising flour and mix. Stir in the cheese and add pepper and salt to taste. Divide the batter into two equal halves.
Peel and grate the winter carrot. Mix the grated winter carrot with one half of the batter. Squeeze the liquid out of the spinach and mix it with the other half of the batter. Spoon the root mixture into the mold and spoon the spinach mixture on it. Bake the cake in the oven for 1 hour and then let it cool down.
Cut off the ends and remove the cake from the mold with the help of the baking paper. Cut into slices and serve immediately. With a piece of fish or chicken breast you make this dish a complete meal.