Spinach, cheese and onion cake recipe
 In a rush? Grab a great big wedge of this savoury veggie cake for a satisfying dinner on-the-go. 300g/10½oz frozen spinach, thawed in a sieve or colander (or the same weight of fresh, cooked spinach)45ml/3 tbsp olive oil1 large red onion, thinly sliced into ringssmall bunch fresh rosemary, leaves picked and finely chopped 350g/12oz cooked potatoes, chopped into bite-sized pieces 4 free-range eggs120g/4½oz plain flour1 tsp baking powder100g/3½oz cheddar, coarsely grated2 tsp Dijon mustard salt and freshly ground black pepper 300g/10½oz frozen spinach, thawed in a sieve or colander (or the same weight of fresh, cooked spinach) 45ml/3 tbsp olive oil 1 large red onion, thinly sliced into rings small bunch fresh rosemary, leaves picked and finely chopped 350g/12oz cooked potatoes, chopped into bite-sized pieces 4 free-range eggs 120g/4½oz plain flour 1 tsp baking powder 100g/3½oz cheddar, coarsely grated 2 tsp Dijon mustard salt and freshly ground black pepper Method Squeeze the defrosted spinach to remove any excess water, then set aside.Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in round springform cake tin with greaseproof paper.Pour the olive oil into a large frying pan set over a medium heat, add the onion and cook for 10 minutes until soft and translucent. Add the rosemary, spinach and potatoes and mix well. Season with salt and pepper, then set aside off the heat to cool slightly. Meanwhile, whisk the eggs together in a large bowl. Add the flour, baking powder, cheese, mustard and some salt and pepper. Add the cooked spinach mixture to the bowl and gently mix to evenly distribute. Spoon into the prepared tin and bake for 35–40 minutes, until the cake is firm and golden on top.Allow the cake to rest for 5 minutes before slicing into wedges and serving. It can be served warm from the oven, at room temperature, or straight from the fridge, where it will keep in a sealed container for a couple of days. Squeeze the defrosted spinach to remove any excess water, then set aside. Squeeze the defrosted spinach to remove any excess water, then set aside. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in round springform cake tin with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in round springform cake tin with greaseproof paper. Pour the olive oil into a large frying pan set over a medium heat, add the onion and cook for 10 minutes until soft and translucent. Add the rosemary, spinach and potatoes and mix well. Season with salt and pepper, then set aside off the heat to cool slightly. Pour the olive oil into a large frying pan set over a medium heat, add the onion and cook for 10 minutes until soft and translucent. Add the rosemary, spinach and potatoes and mix well. Season with salt and pepper, then set aside off the heat to cool slightly. Meanwhile, whisk the eggs together in a large bowl. Add the flour, baking powder, cheese, mustard and some salt and pepper. Add the cooked spinach mixture to the bowl and gently mix to evenly distribute. Spoon into the prepared tin and bake for 35–40 minutes, until the cake is firm and golden on top. Meanwhile, whisk the eggs together in a large bowl. Add the flour, baking powder, cheese, mustard and some salt and pepper. Add the cooked spinach mixture to the bowl and gently mix to evenly distribute. Spoon into the prepared tin and bake for 35–40 minutes, until the cake is firm and golden on top. Allow the cake to rest for 5 minutes before slicing into wedges and serving. It can be served warm from the oven, at room temperature, or straight from the fridge, where it will keep in a sealed container for a couple of days. Allow the cake to rest for 5 minutes before slicing into wedges and serving. It can be served warm from the oven, at room temperature, or straight from the fridge, where it will keep in a sealed container for a couple of days. Recipe tips You can switch around the veg in this cake – use cooked broccoli, leeks, courgette, squash or cauliflower, if you like.