Name: Picnic noodle cake
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 7 eggs, lightly beaten; 250 gram thick chinese egg noodles; 1 cup cream; 250 gram frozen chopped spinach, thawed and drained; 8 shallots, finely chopped; 1/2 cup finely grated parmesan cheese

Ingredients

7 eggs, lightly beaten

250 gram thick chinese egg noodles

1 cup cream

250 gram frozen chopped spinach, thawed and drained

8 shallots, finely chopped

1/2 cup finely grated parmesan cheese

Method

1.Grease a 22cm deep round cake pan and line the base with baking paper. Cook noodles in boiling water as directed on the packet. Drain, rinse under cold water and drain again. Cut cooked noodles roughly with kitchen scissors so they are shorter in length. In a large bowl, whisk eggs and cream together.

2.Stir in spinach, shallots and parmesan, then season with salt and pepper. Add noodles and mix well. Pour noodle mixture into prepared pan. Place pan on an oven tray and bake in a 180°C preheated oven 50-60 minutes until set.

3.Cover top with foil if browning too quickly. Stand noodle cake in pan 10 minutes then run a round-bladed knife around the side and turn onto a baking paper-lined rack. Serve warm or chilled in wedges. Accompany with salad if desired.

Picnic noodle cake can be prepared a day ahead. Keep covered in the refrigerator.
Note

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Ingredients

Method

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