Spinach and ricotta cake with wild mushrooms, gorgonzola cream and roast squash

A spinach and ricotta cake, topped with earthy wild mushrooms, sweet roast squash and a rich gorgonzola cream. Perfect as a veggie centrepiece for a weekend roast or a special dinner.

By Matt Tebbutt
From Saturday Kitchen Recipes

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This spinach and ricotta cake with wild mushrooms, gorgonzola cream and roast squash has a moderate Nutri-Score of C. It’s rich in protein and calcium from the ricotta and cheeses, and the spinach and squash add fibre and vitamins. The cream and butter add saturated fat, so it’s best enjoyed as a special-occasion dish.
Typical values per serving (approx): Calories: 420 kcal | Fat: 28g (saturates 14g) | Carbohydrates: 22g (sugars 8g) | Fibre: 4g | Protein: 20g

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Method

1. Preheat and prep the oven
   Turn the oven to 170°C (150°C fan) / Gas 3½. Line a 20cm deep non-stick springform cake tin with baking parchment. This keeps the spinach and ricotta cake from sticking and makes it easy to lift out later.
2. Blanch and dry the spinach
   Bring a large pot of salted water to the boil. Add the spinach and blanch for about 30 seconds, just until wilted. Drain in a colander, then press it firmly with the back of a spoon or squeeze it in a clean tea towel to remove as much water as possible. Dry spinach = a firmer, creamier cake.
3. Make the spinach and ricotta mixture
   Put the squeezed spinach into a food processor with the ricotta, eggs, grated Parmesan, olive oil, nutmeg, salt and pepper. Blend until smooth and well combined. Taste and adjust the seasoning – it should be well seasoned so the flavours come through in the finished cake.
4. Bake the spinach and ricotta cake
   Tip the mixture into the lined cake tin and smooth the top. Place in the oven and bake for about 1½ hours. After about 45 minutes, cover the tin loosely with foil and turn the heat down to 120°C (100°C fan) / Gas ½. The cake is ready when the edges are set but the centre still has a slight wobble. Turn off the oven, leave the door slightly ajar and let the cake rest inside for 15–20 minutes before removing.
5. Roast the squash
   While the cake bakes, cut the onion squash (or pumpkin) into wedges, remove the seeds and peel if needed. Toss with a little olive oil, salt and pepper, then spread on a roasting tray. Roast in the oven for 30–40 minutes until tender and slightly caramelised at the edges. Keep it warm while you finish the other elements.
6. Fry the wild mushrooms
   Melt the butter in a large frying pan over high heat. Add the chopped shallot and cook for a minute until softening. Stir in the garlic, thyme and wild mushrooms. Fry for 4–5 minutes until the mushrooms are golden and tender. Pour in the Madeira and let it bubble for a minute or two until reduced slightly. Season with salt and pepper, then keep warm.
7. Make the gorgonzola cream
   Pour the double cream into a small saucepan and bring to a gentle boil. Crumble in the gorgonzola and stir until it melts into a smooth, creamy sauce. Turn off the heat and keep it warm – it will thicken a little as it cools.
8. Assemble the spinach and ricotta cake
   Carefully run a knife around the edge of the cake, then release the springform. Slide it onto a large serving plate or board. Scatter the roast squash and wild mushrooms over the top. Tear over the extra gorgonzola, then spoon over some of the warm gorgonzola cream. Finish with a generous handful of roasted pumpkin seeds and a few shavings of Parmesan.
9. Serve warm
   Slice the spinach and ricotta cake while it’s still warm. The creamy centre, earthy mushrooms, sweet squash and tangy gorgonzola cream make each slice feel like a proper celebration dish.

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What can you serve with this

1. A chilled glass of white wine or sparkling wine – A crisp Pinot Grigio, Soave or Prosecco complements the creamy, cheesy elements and cuts through the richness.
2. A drizzle of balsamic glaze – A little reduction over the top adds a sweet-tart contrast that lifts the earthy mushrooms and sweet squash.