Spaghetti Cake

About Spaghetti Cake

Ingredients

• Spaghetti pasta 200 gms
• Oil 1 tbsp
• Salt to taste
• Spinach 1 medium bunch
• Medium tomatoes 3
• Eggs 4
• Processed cheese, grated 1½ cups
• Fresh cream 3 cups
• Black peppercorns, crushed to taste
• Butter to grease
• Fresh basil leaves 1 sprig

How to Make Spaghetti Cake (Stepwise Photos)

Method

1. Boil plenty of water in a deep non-stick pan, add pasta, oil and salt and cook till al dante.
2. Preheat oven to 180º C.
3. While the pasta is cooking finely chop the spinach and tomatoes and keep them in separate bowls.
4. Drain the spaghetti and set aside in a third bowl.
5. Break eggs into a large mixing bowl and whisk well. Add tomatoes, spinach, 1 cup cheese and cream and mix well. Add salt and crushed black peppercorns and mix again.
6. Add pasta and mix. Grease a round baking tin with some butter and pour this mixture in it. Top with remaining cheese.
7. Keep the baking tin in the preheated oven and bake for 30-35 minutes.
8. Bring the baking tin out of the oven, place an upturned plate over and flip. Cover the cake with another plate and flip again.
9. Garnish with a sprig of basil leaves and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps