I like to prepare all kinds of snacks, under various combinations, because we are used to always having snacks prepared at home. This time I chose a spinach cake, as the greens season has started, combined with gorgonzola and sprot, as it is so simple, no one eats it with us, but if I cook it in various dishes, I still enjoy every last bit.
- 4 eggs
- 3 tablespoons oil
- 5 tablespoons milk
- 7 tablespoons flour
- 100 gr gorgonzola
- 250 gr frozen (or fresh) chopped spinach
- 1 ardei kapia
- 4 tablespoons corn kernels
- 1 can of sprot in oil
- 1/2 green dill tie
- 1 teaspoon baking powder
Preparation time: less than 60 minutes
RECIPE PREPARATION Cake appetizer with spinach, gorgonzola and fish:
Thaw the spinach and drain well. If you use fresh spinach, scald it a little, then chop it. Peel a squash, grate it and cut it into cubes. Gorgonzola cheese or cut into small squares. Open the box with sprot, drain the oil. Put a few napkins on a plate, turn the fish upside down to absorb as much oil as possible. Finely chop the green dill. Mix the yolks with a little salt and pepper. Add the oil, then the milk. Gradually add flour, baking powder, mix well. Add the well drained spinach, kapia pepper, dill and mix. Now put the chopped gorgonzola, the corn kernels, and finally the sprat. Do not grind the fish before, because it will break into pieces after turning in the composition. Beat the egg whites with a pinch of salt until they become foam. Add them to the above composition, mix well with a silicone spatula. Wallpaper a cake tray with baking paper, turn over the obtained composition. Put the cake in the hot oven at 180 degrees for about 45-50 minutes. Do the toothpick test to make sure the cake is penetrated. When it is ready, take it out of the oven and let it cool. The portioned is served. It is good both hot and cold it works very well. Enjoy your meal!