Cakes & Cupcakes
Eggless Spinach & Corn Cake with Patha
An eggless savoury spinach and corn cake with a crown of spicy patha.
When I shared my spinach and corn cake earlier this year, so many of you requested an eggless version. It took quite a bit of testing, but here it is!
With styling inspired by Sanjana Feasts' Patra Dhokla and a recipe inspired by Fehmz' fenugreek cake, aka methi lagan, this savoury cake will become an instant favourite!
The freshness from the chilli, coriander and spinach, the sweetness and creaminess from the corn, and the spicy, slightly sour flavour of the patha all work in perfect harmony. This is a savoury showstopper that's sure to take centre stage at your Diwali table.
The recipe
Eggless Spinach & Corn Cake with Patha
Serves 12Prep 30 minCook 55 minTotal 2 hr 25 min
adventureswithsugar.com/eggless-spinach-and-corn-cake-with-patha/
Method
Method: cake
- Prepare the tin: Preheat the oven to 180˚ Celsius. Grease and line the base and sides of a 24cm springform cake tin with baking paper.
- Arrange the patha: Arrange the pre-fried patha tightly on the base of the tin, making sure there are no gaps, and set aside.
- Blend: Add the onion, chillies and cream style sweetcorn (not the fried corn) to a food processor and blend until liquidised.
- Mix the wet ingredients: Place the milk, oil and vinegar into a bowl and whisk to combine. Then add in the liquidised ingredients.
- Make the batter: Add all the remaining dry ingredients (excluding the spinach, coriander and fried corn) to another bowl. Pour the wet ingredients into the dry ingredients and mix to form a batter with no lumps.
- Fold in the vegetables: Then fold in the corn, spinach and coriander, and pour the batter over the patha in the tin.
- Bake: Bake for around 45 – 55 minutes. The top of the cake should get golden brown and should crack a little. A skewer inserted should come out clean. Keep an eye from around 35 minutes and if it is getting too brown, cover with foil and continue to bake.
- Cool and flip: Let it cool for about an hour before flipping out of the tin.
Method: tadka
I like to make a tadka/vagaar to throw over the cake for a final finish.
- Pop the seeds: Heat the oil and add the seeds, letting them pop a bit.
- Fry the chilli and leaves: Then add the chilli and curry leaves. Let the chilli blister and the leaves fry.
- Finish the cake: Add this over the patha before serving 💚
What should I know about making this?
Can I make this ahead?
I found that this cake is better the next day, when the flavours have had time to mingle and develop. Store it in the fridge and remove it an hour or two before serving.
Comments
No comments yet.
Leave a comment