Method: Savoury Easter Ring Cake

Ingredients

• 300 g all-purpose flour
• 250 g ricotta cheese
• 100 g cooked spinach
• 8 eggs (5 hard-boiled + 3 for the batter)
• 25 g grated Parmesan cheese
• 25 g grated Pecorino cheese
• 170 ml milk
• 150 ml sunflower oil
• Fresh mint, to taste
• 1 sachet of instant baking powder for savoury pies
• Salt and pepper
• Benvolio extra virgin olive oil (to drizzle before serving)

Preparation

1. Boil 5 eggs for 9–10 minutes to make them hard-boiled. Cool under cold water and peel.
   
   
2. Cook the spinach, drain and squeeze well to remove excess water.
   
   
3. Blend the spinach with mint and a bit of milk to create a smooth green cream.
   
   
4. In a large bowl, mix the ricotta, 3 raw eggs, cheeses, remaining milk, sunflower oil, flour, baking powder, salt and pepper.
   
   
5. Add the spinach and mint cream to the batter and mix until smooth.
   
   
6. Pour half of the mixture into a greased ring mould or one lined with baking paper.
   
   
7. Place the hard-boiled eggs in the centre and cover with the remaining batter.
   
   
8. Bake in a preheated static oven at 180°C (356°F) for about 45 minutes. Check doneness with a toothpick.
   
   
9. Let cool slightly, unmould and drizzle with Benvolio extra virgin olive oil before serving.