Slices of spinach and corn cake with patha from a high angle, showing the crumb next to the seeded top

Cakes & Cupcakes

Spinach & Corn Cake with Patha

A savoury spinach and corn cake inspired by Methi Lagan, with a showstopping crown of patha.

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Spinach and corn cake with patha on a gold stand, from an angle, beside a vase of flowers Spinach and corn cake with patha from above, showing the full ring of patha spirals

Fehmz has some wonderful recipes in her book Damn Good Food, but her Methi Lagan has been my favourite for years. Methi is hard to come by where I stay, so here is a more accessible version, with a crown of patha which makes it an absolute showstopper!

The styling was inspired by Sanjana Feasts and her Patra Dhokla recipe.

A close-up of the seeds and curry leaves from the tadka scattered over a patha swirl Spinach and corn cake with patha cut open on a gold stand, from the side, with flowers and candlesticks behind

The recipe

Spinach & Corn Cake with Patha

Serves 12Prep 30 minCook 55 minTotal 2 hr 25 min

adventureswithsugar.com/spinach-and-corn-cake-with-patha/

Method

Method: cake

  1. 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.
  2. Arrange the patha: Arrange the pre-fried patha tightly on the base of the tin, making sure there are no gaps, and set aside.
  3. Blend: Add the onion, chillies and cream style sweetcorn (not the fried corn) to a food processor and blend until liquidised.
  4. Mix the wet ingredients: Place the milk, oil and eggs into a bowl and whisk to combine. Then add in the liquidised ingredients.
  5. 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.
  6. Fold in the vegetables: Then fold in the corn, spinach and coriander, and pour the batter over the patha in the tin.
  7. 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.
  8. 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.

  1. Pop the seeds: Heat the oil and add the seeds, letting them pop a bit.
  2. Fry the chilli and leaves: Then add the chilli and curry leaves. Let the chilli blister and the leaves fry.
  3. 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.

A side close-up of spinach and corn cake with patha, a cut slice leaning against the flecked crumb above a gold reflection Spinach and corn cake with patha from an angle, a cut slice laid over to show the crumb beside a gold server

Recipe by adventureswithsugar.com

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