1/2 cup (100g) olive oil
1/2 cup (100g) ricotta cheese
1/2 cup (100g) buttermilk
2 cups (80g) spinach, cooked and chopped
1/4 cup (60g) hydrated sun dried tomatoes ,chopped
2 tbsp (30g) Parmesan cheese, grated
2 cups (250g) plain flour
1 tbsp baking powder
1/2 tbsp bicarbonate of soda/baking soda
1/2 tbsp salt
1/2 tbsp nutmeg, grated
1/2 tbsp chili powder
1/4 cup pine nuts
1. First set the oven at 375°F (180°C). Grease and line a loaf tin.
2. In a bowl mix the egg and the ricotta, to loosen up the ricotta. Then combine the oil and the buttermilk with the eggs and ricotta. Then add to the mixture the Parmesan, the chopped spinach and the tomatoes. Mix well.
3. Then fold into the mixture the sifted dry ingredients, the flour, the baking powder, the salt, the nutmeg, and the chili powder.
4. Pour the mix into the cake tin, sprinkle pine nuts over top, and bake for 35 minutes. Remove from oven and sprinkle top with Parmesan cheese. Bake for about 5 more minutes until cheese melts. Serve with mixed leaf or arugula salad.