That’s a fantastic idea! A Sonnenblumenkuchen (Sunflower Cake) with Ricotta and Spinach is not only incredibly beautiful to look at but also wonderfully delicious and savory. The way the dough is shaped to resemble a sunflower with a rich, creamy filling makes it a true showstopper for any meal, whether it’s a brunch, a light lunch, or part of a buffet.

The combination of the slightly salty ricotta, earthy spinach, and a hint of cheese all encased in a tender, often yeasted or shortcrust pastry, is simply irresistible.

Here’s a recipe to create this stunning and tasty savory cake:

Sonnenblumenkuchen mit Ricotta und Spinat: Ein wunderschöner und leckerer herzhafter Kuchen zum Ausprobieren 🌻🧀🌿

This “sunflower cake” is as much a feast for the eyes as it is for the palate.

Yields: 1 large savory cake (approx. 8-10 servings) Prep time: 40 minutes (plus 1 hour dough resting if using yeast dough) Bake time: 30-40 minutes

Ingredients:

For the Dough (choose one):

• Option A: Quick Puff Pastry (Blätterteig)
  • 2 rolls (approx. 275-300g each) fresh puff pastry from the refrigerated section. This is the quickest option!
• Option B: Simple Yeast Dough (Hefeteig)
  • 300 g (2 ½ cups) all-purpose flour
  • 7 g (1 packet) active dry yeast
  • 1 teaspoon sugar
  • 150 ml (⅔ cup) lukewarm milk
  • 50 g (¼ cup) unsalted butter, melted and cooled
  • ½ teaspoon salt

For the Ricotta-Spinach Filling:

• 500 g (2 cups) fresh ricotta cheese
• 400 g (approx. 14 oz) fresh spinach (or 250g frozen, thawed and well-squeezed)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 50 g (½ cup) grated Parmesan cheese (or Grana Padano)
• 1 large egg
• Salt and freshly ground black pepper to taste
• A pinch of nutmeg (freshly grated is best)

For Glazing & Topping:

• 1 egg yolk, mixed with 1 tablespoon milk (for egg wash)
• Optional: Sesame seeds, poppy seeds, or black cumin for sprinkling

Equipment:

• Large mixing bowl (if making yeast dough)
• Large frying pan
• Baking sheet
• Parchment paper
• Sharp knife or pizza cutter
• Small bowl for egg wash
• Pastry brush
• Round plate (approx. 20-22 cm / 8-9 inches diameter) to use as a guide

Instructions:

Part 1: Prepare the Dough (Choose your option)

• Option A: Puff Pastry (Blätterteig)
  • Unroll both rolls of puff pastry on parchment paper. If they are slightly different sizes, gently roll them to match. You’ll need two large, round sheets. You might need to press seams together if your sheets aren’t wide enough for a large circle.
• Option B: Yeast Dough (Hefeteig)
  • In a small bowl, dissolve yeast and sugar in lukewarm milk. Let it sit for 5-10 minutes until foamy.
  • In a large bowl, combine flour and salt. Make a well in the center.
  • Pour the yeast mixture and melted butter into the well.
  • Mix and knead the dough for 5-7 minutes until smooth and elastic.
  • Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
  • Once risen, divide the dough into two equal portions. Roll each portion out into a large circle, approx. 30 cm (12 inches) in diameter.

Part 2: Prepare the Ricotta-Spinach Filling

1. Sauté Aromatics: Heat olive oil in a large frying pan over medium heat. Add the finely diced onion and sauté until translucent (about 3-5 minutes). Add the minced garlic and cook for another minute until fragrant.
2. Cook Spinach: Add the fresh spinach (or thawed, squeezed frozen spinach) to the pan. Cook until it wilts completely and any excess moisture has evaporated. If using fresh, it will seem like a lot but will cook down significantly.
3. Cool Spinach: Transfer the cooked spinach to a colander and press out as much liquid as possible. This is crucial to prevent the filling from being watery. Let it cool slightly.
4. Combine Filling Ingredients: In a large bowl, combine the well-drained ricotta cheese, cooled spinach, grated Parmesan, and the egg. Season generously with salt, freshly ground black pepper, and a pinch of nutmeg. Mix everything thoroughly until well combined.

Part 3: Assemble the Sunflower Cake

1. First Dough Layer: Place one of your dough circles on a piece of parchment paper on a baking sheet.
2. Add Filling: Spread the ricotta-spinach filling evenly over the entire surface of this dough circle, leaving a small border (about 1-2 cm / ½ inch) around the edge.
3. Second Dough Layer: Carefully place the second dough circle on top of the filling, aligning the edges. Gently press down around the edges to seal the filling inside.
4. Central Cut: Place a small, round plate (approx. 20-22 cm / 8-9 inches diameter) in the very center of the dough as a guide. This will be the “core” of your sunflower.
5. Make the “Petals”: Using a sharp knife or a pizza cutter, cut outwards from the edge of the central plate to the outer edge of the dough. Cut into 16-20 evenly spaced strips (like rays from the sun). Make sure you cut through both layers of dough.
6. Twist the Petals: Carefully take each “petal” (strip of dough) and twist it twice (180 degrees), so the filling is visible. Lay the twisted petal flat on the baking sheet. Repeat with all petals.
7. Egg Wash: Whisk the egg yolk with milk to make an egg wash. Brush the entire surface of the sunflower cake generously with the egg wash.
8. Optional Topping: Sprinkle sesame seeds, poppy seeds, or black cumin over the center and/or the petals for extra flavor and visual appeal.

Part 4: Bake the Sunflower Cake

1. Bake: Bake the sunflower cake in the preheated oven for 30-40 minutes, or until the dough is golden brown, puffed up, and the filling is set. The baking time can vary depending on your oven and dough choice (yeast dough might take slightly longer).
2. Cool Slightly: Remove the cake from the oven and let it cool on the baking sheet for 5-10 minutes before carefully transferring it to a wire rack.

Tips for Success & Variations:

• Dough Choice: Puff pastry gives a very flaky, buttery result. Yeast dough results in a softer, bread-like texture. Both are delicious!
• Filling Variations:
  • Add crumbled feta cheese or goat cheese to the ricotta for a tangier flavor.
  • Include finely diced sun-dried tomatoes or roasted red peppers.
  • Add cooked, crumbled bacon or diced ham for a savory boost.
  • Experiment with other herbs like oregano or thyme.
• Presentation: This cake is best served warm or at room temperature. It’s fantastic as a centerpiece for a brunch or appetizer spread.

Enjoy creating and savoring this beautiful and delicious Sunflower Cake!