Sunflower Cake with Ricotta and Spinach: The Beautiful and Tasteful Savory Cake to Try

Shaped like a radiant bloom and packed with comforting goodness, this Sunflower Cake with Ricotta and Spinach tastes every bit as beautiful as it looks. At its heart, it’s a soft, golden yeast dough delicately folded around a creamy ricotta and spinach filling, baked, and presented in a petal-like pattern that’s bound to turn heads at any table.

Whether served warm as a centerpiece appetizer or a brunch dish, this sunflower-shaped bread is ideal for celebrations, potlucks, or even casual family dinners. It’s perfect for those who love dishes that delight both the palate and the eyes.

A Stunning Flower with Deep Roots

No, this isn’t something whipped up by a garden fairy. While the sunflower cake looks like it belongs at a royal picnic, it’s actually a clever take on traditional Eastern European and Mediterranean savory breads. The “sunflower” shape is a decorative nod to harvest season, abundance, and the kind of kitchen joy that comes with shaping something beautiful by hand.

The filling of ricotta and spinach? Classic Italian. The artistry of layering and folding? Borrowed from rustic Balkan breads and festive tarts.

Sunflower-shaped breads have been spotted at weddings and holiday feasts across countries like Georgia, Turkey, and Serbia, where baking bread isn’t just culinary, it’s ceremonial. And now, it’s your turn to bring this edible bloom to life, right in your own oven. No green thumb required.

Pro Tips for the Best Sunflower Cake

• Use fresh spinach, not frozen as it’ll keep your filling from turning watery or soggy. Steam or sauté and then wring it out thoroughly.
• The drier the ricotta, the creamier your filling. If it’s watery, your petals won’t hold their shape.
• The lid step ensures symmetry when shaping your sunflower. You’ll thank yourself when you start wrapping those petals.
• When folding in the filling, make sure each petal is sealed properly to avoid cheesy escapees.

Can I Make It Ahead of Time?

Absolutely. You can prepare the entire sunflower cake up to the baking stage, cover it tightly, and refrigerate it overnight. Just take it out 30 minutes before baking to let it come back to room temp.

Can I Freeze Sunflower Cake?

Yes, with a couple caveats. It’s best to freeze it after baking and cooling. Wrap it well in foil, then slide into a freezer bag. Reheat at 160°C (320°F) until warmed through. The dough might lose a bit of its original softness, but the flavor will hold up just fine.

What Can I Use Instead of Ricotta?

You can swap ricotta with cream cheese, cottage cheese (well-drained), or even a mix of feta and mascarpone for a tangier twist. Just make sure the substitute isn’t too watery or loose, it should hold its own inside the dough.

What Can I Serve With It?

It pairs beautifully with soups like tomato basil or creamy mushroom. It’s also a hit with light salads or charcuterie-style plates. On its own, it’s plenty satisfying, especially if you want it to be the star of the table.

How to Make Sunflower Cake with Ricotta and Spinach

Step 1

Step 1

In a large bowl, stir the lukewarm water, sugar, and yeast together. Let it sit for 5-10 minutes until bubbly and frothy, which means your yeast is alive and kicking.

In a large bowl, stir the lukewarm water, sugar, and yeast together. Let it sit for 5-10 minutes until bubbly and frothy, which means your yeast is alive and kicking.

Step 2

Step 2

Add in the olive oil, flour, and salt and mix with a wooden spoon until a rough dough forms.

Add in the olive oil, flour, and salt and mix with a wooden spoon until a rough dough forms.

Step 3

Step 3

Then switch to your hands and knead until smooth and stretchy. Cover and let rise for one hour in a warm spot.

Then switch to your hands and knead until smooth and stretchy. Cover and let rise for one hour in a warm spot.

Step 4

Step 4

Once risen, roll out your dough into a large circle on a floured surface. Use a round lid to press a circle in the center, but don’t cut through. This marks the “sun.” Make evenly spaced cuts around the circle to create your sunflower petals.

Once risen, roll out your dough into a large circle on a floured surface. Use a round lid to press a circle in the center, but don’t cut through. This marks the “sun.” Make evenly spaced cuts around the circle to create your sunflower petals.

Step 5

Step 5

Mix the ricotta and spinach in a bowl, seasoning lightly if desired.

Mix the ricotta and spinach in a bowl, seasoning lightly if desired.

Step 6

Step 6

Spoon the filling in a ring around the center circle.

Spoon the filling in a ring around the center circle.

Step 7

Step 7

Then, fold each outer strip of dough over the filling and pinch it to the inner circle to form petals.

Then, fold each outer strip of dough over the filling and pinch it to the inner circle to form petals.

Step 8

Step 8

Brush the whole thing with egg wash, making sure to get into the nooks and folds.

Brush the whole thing with egg wash, making sure to get into the nooks and folds.

Step 9

Step 9

Bake in a preheated oven at 170°C (340°F) for 30 minutes, or until deeply golden.

Bake in a preheated oven at 170°C (340°F) for 30 minutes, or until deeply golden.