Rice and spinach cake

Clodagh McKennas rice cakes use creamy goats cheese, parmesan and nutmeg, and are perfect with a red pepper salsa
By Clodagh McKenna
Rice and spinach cake
  • Rating:
  • Serves: 10
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the red pepper salsa

  • 2 red peppers, diced
  • 1 small red chilli, diced
  • 2 limes, juice only
  • 1 clove garlic, crushed
  • 1/2 tsp honey

For the rice and spinach cake

  • butter, for greasing
  • 600 g spinach, stems removed
  • 200 g arborio risotto rice
  • 1 onion, finely chopped
  • 3 eggs, lightly beaten
  • 5 tbsp grated parmesan
  • 100 g soft goats' cheese
  • pinch of freshly grated nutmeg


1. For the red pepper salsa: place all the ingredients together in a small bowl and mix well to combine. Set aside.

2. For the rice and spinach cake: Preheat the oven to 200C/gas 6. Grease a round cake tin with butter

3. Rinse the spinach leaves in cold water, then place in a pan with a drop of olive oil and cook until soft. Remove from the pan, squeeze to get rid of excess liquid, and chop finely.

4. Cook the rice in a pan of water for 10 minutes, or until al dente, then drain.

5. Place the pan you used for the spinach back over the heat and add a drizzle of olive oil followed by the finely chopped onion, then lightly fry for 3-4 minutes until soft.

6. In a large bowl, mix together the spinach, onion, rice, eggs, parmesan, goats cheese and nutmeg and season with salt and pepper. Press the rice and spinach mixture into the greased cake tin, place in the oven and bake for 20-25 minutes until golden.

7. Divide the cake into portions and serve with the red pepper salsa.

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