Spinach cake with red Spherika herring spheres

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Bizcocho de espinacas con esferas rojas de arenque Spherika
SPHERIKA, smoked herring red spheres 50g
15,60€
SPHERIKA, smoked herring red spheres 50g

SPHERIKA, smoked herring red spheres 50g

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This savoury spinach cake breaks with convention and transforms everyday ingredients into a signature dish. Soft, fluffy, and vibrantly green, it is paired with a creamy nut sauce and crowned with the exquisite Spherika Red Herring Spheres, which add an elegant and surprising marine touch.
 A creative starter, perfect for a sophisticated brunch or to bring a fine-dining touch to any menu.

Ingredients (4–6 servings)

For the cake

  • 1 plain yogurt (125 g)

  • 3 eggs

  • 3 yogurt measures of wheat flour

  • 1 yogurt measure of sugar

  • 1 yogurt measure of extra virgin olive oil (EVOO)

  • A pinch of salt

  • 400 g boiled spinach, well drained

  • Fresh dill sprigs

  • Fresh oregano sprigs

For the nut sauce

  • 100 g soaked and drained cashews

  • 100 g cold water

  • 1 tablespoon mustard

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon soy sauce

For the finishing

  • Spherika Red Herring Spheres

  • Fresh herbs for garnish

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Step-by-step preparation

1. Preheat the oven

Preheat the oven to 180 ºC (356 ºF) with top and bottom heat.

2. Prepare the cake batter

In a large bowl, mix the yogurt, eggs, and EVOO until you get a creamy base.
Add the flour, sugar, and salt, incorporating gradually to avoid lumps.
Fold in the boiled spinach; you can blend it into the mixture for a uniform green colour, or leave some visible pieces for a more rustic texture.
The batter should be aromatic, dense, and a bright green hue.

3. Bake

Grease a rectangular or round tin and pour in the mixture.
Bake for 35 minutes, or until a skewer inserted in the centre comes out clean.
Leave to cool on a wire rack before unmoulding to preserve its fluffiness.

4. Prepare the nut sauce

Blend the soaked cashews with the cold water, mustard, apple cider vinegar, and soy sauce until you get a creamy, smooth sauce with acidic and umami notes.

5. Plating

Spread a base of cashew sauce on the plate.
Cut the cake into individual portions — or use a cooking ring for a more refined presentation.
Place each piece on the sauce and garnish with fresh dill and oregano.
Finish with a generous amount of Spherika Red Herring Spheres.

Chef's tips and variations

  • Greener and more aromatic cake: add a handful of fresh basil along with the spinach.

  • Crunchy touch: add kale chips or chopped nuts.

  • Gluten-free version: replace wheat flour with rice flour + corn flour.

  • Fluffier texture: beat the egg whites separately and fold them in at the end with gentle movements.

  • Alternative sauce: use almonds or pistachios instead of cashews.

Benefits and flavour harmony

Spinach provides fibre, iron, vitamins A and C, and antioxidants, as well as its characteristic bright green colour.
Cashews offer healthy fats and natural creaminess, creating a perfect balance with the acidic and umami notes of the sauce.
The Spherika Red Herring Spheres, made from oily fish, contribute a valuable source of omega-3, essential for the cardiovascular system.

The result is a balanced, nutritious, and multisensory dish that combines softness, creaminess, freshness, and an elegant marine nuance.

Pairing and presentation

  • With alcohol: light white wines such as young Chardonnay or Verdejo; also a brut sparkling wine.

  • Without alcohol: cold green tea, sparkling water with lemon zest, or an apple and cucumber mocktail.

  • Presentation: serve the cake in deep plates to frame the sauce, and add the spheres just before serving to preserve their shine.