Name: Yellow Noodle Cake
Yield: 4 servings
Ingredients: 9/16 pound yellow noodles Fresh flat; 6 large eggs 70 each; 1 cup whipping cream; 6 2/3 cups spinach roughly shredded; 2 tablespoons shallot chop finely; 1/2 cup cheese finely grated Parmensan, or 100g grated Cheddar cheese; 1/2 teaspoon salt; 1 dash pepper; noodle yellow; spinach; eggs; cheddar cheese

Servings: persons

9/16 pound yellow noodles Fresh flat
6 large eggs 70 each
1 cup whipping cream
6 2/3 cups spinach roughly shredded
2 tablespoons shallot chop finely
1/2 cup cheese finely grated Parmensan, or 100g grated Cheddar cheese
1/2 teaspoon salt
1 dash pepper
noodle yellow
spinach
eggs
cheddar cheese

1
Grease (all sides up) round cake pan and line the base with baking paper.
2
Place noodles in a heat-proof colander or sieve and pour hot boiling water over to rinse and clear excess oil. Drain dry and rinse under cold tap water and drain dry again.
3
Preheat oven at 180 degrees. Whisk eggs and cream together in a large bowl. Stir in spinach, shallots, cheddar cheese and noodles. Season with salt and pepper.
4
Pour mixture into prepared pan.(a 20 cm /8 inch deep round cake pan) Add more grated cheddar cheese on top.
5
Bake for 50 minutes until set. Cover with a foil if the top browns too quickly.
6
Stand in pan for 10 mins, then run a round-bladed knife around the sides and turn onto a rack lined with baking paper.
7
Serve warm, cut into wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Yellow Noodle Cake

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