RAINBOW CHARD CAKE - or: AUTUMN ON A PLATE

Meltingly soft, colourful, and beautifully fragrant rainbow chard leaves wrapped around a delicious and hearty rice and meat filling. This dish is a show-stopping centrepiece and a perfect first course for a dinner party.

Jump to: PICTURE RECIPE   TEXT RECIPE  TIPS

The delicately perfumed chard adds vibrant colours, a delightful taste, and a creamy texture, and perfectly complements the robust and flavourful rice and meat filling. This cake is both hearty and elegant, and a pleasure to look at. It holds its shape very well, can be cut into neat pieces, and makes for a stunning dinner party presentation.

For the past few weeks, I've had an irresistible urge to wrap things in green leaves. It all started with a bundle of rainbow chard. As I gazed at the bright pink, yellow, red, and orange stalks and veins and contrasting deep green leaves, I wondered whether there wasn't a better way to cherish them than just letting them wilt in the pan.

Then I thought of my mum's Kohlrouladen (meat and rice stuffed green cabbage rolls), and maybe stuffing them, which led me to Chou Farci. 

Chou Farci, or stuffed cabbage, is made with robust green cabbage leaves, and I wasn't entirely sure how it would work with the more fragile Swiss chard, until I discovered a Lebanese Swiss Chard Cake - and there was my answer (and the beginning of my leaf-wrapping obsession): Cake! Everyone loves a cake! Turns out, even a green one. 

In the end, my recipe is a combination of my mum's Kohlrouladen (cabbage leaves, stuffed with rice and meat), and the Lebanese Swiss Chard Cake. 

Rainbow chard, aka Swiss chard, has a rather strong aroma and taste, and due to its oxalic acid content, it can have a somewhat sharp flavour, making it perhaps less appealing to some, including my children. However, combined with the spicy meat and rice filling, it's delightful, and everyone in my family loves it. So much so that I made it three times in a single month while chard was in season, and we are looking forward to our next.

We tend to have the cake as a main meal, but it's also a perfect first course for dinner parties, especially since it can be prepared in advance. It's a little elaborate and time-consuming, but the finished cake really makes up for it.

The cake requires a substantial amount of chard, as the leaves wilt significantly during cooking. Any leaves not needed for the outer cake layers can be used between the filling, and also: the more chard, the tastier the cake.

LINK3

TIPS

• Make sure to remove the leaves one by one from the pot once blanched, and handle them as little as possible to keep them intact. Lay them on kitchen towels to dry. Keep the leaves with beautiful veins for the bottom of the cake, which will become the top once turned over.

• After removing the cake from the oven, it's best to allow it to rest and set. Not only is it nicer on the taste buds, but also easier to cut into neat pieces.

• Any leftovers can be stored in the refrigerator. To reheat, cut the desired amount of slices and reheat them gently in the microwave. To reheat the whole cake, cover it with foil, place it in the oven, then set the temperature to 90–120°C / 200–250°F and reheat until hot all the way through, about 20-30 minutes.

• If you like rainbow chard, you may also be interested in: RAINBOW CHARD POTATO FRITTATA

LINK1

HOW TO MAKE

RAINBOW CHARD CAKE

Meltingly soft, colourful, and beautifully fragrant rainbow chard leaves wrap around a delicious and hearty rice and meat filling, creating a cake. This dish is a show-stopping centrepiece and perfect first course for a dinner party.

Jump to: TEXT RECIPE  TIPS

Recipe inspirations: My mum's Kohlrouladen (stuffed cabbage rolls), Chou Farci, and Swiss Chard Cake, Taste of Beirut

INGREDIENTS: 

Makes one 22 cm diameter cake
(To make a 25 cm cake, double the ingredients and use 3 large bundles of Swiss chard)

• ½ cup Arborio (or Risotto, Paella, or other round grain rice)
• 2 big bundles Swiss rainbow chard, approx. 20 large leaves, washed and tough stems cut off
• 400-500 g mixed beef and pork mince
• 1 medium red or yellow onion, finely diced
• 4 garlic cloves, minced
• 1-2 tablespoons grated Parmesan
• a bunch of flat-leave parsley, chopped 
• 1 egg
• Freshly grated nutmeg
• Fine sea salt
• Freshly ground black pepper
• Olive oil

Equipment: 22 cm springform pan

DIRECTIONS:

1 Gather all the ingredients.

2 Prepare the ingredients: Rinse the chard, then cut off the thick, tough part of the stems. Finely dice the onion, and mince the garlic. Grate the parmesan, and chop the parsley.

3 Boil the rice: Bring 1 litre of water to a boil, add salt, then add 1/2 cup of unwashed rice and cook until almost done, about 15 minutes. Drain well, transfer to a large bowl and allow to cool.

4 Blanch the chard: Fill a large pot with water and bring it to a boil, then add salt. Add the Swiss chard leaves to the pot, a few at a time, and blanch them until they just start to wilt and become pliable , then carefully remove them one-by one with kitchen tongs and immediately lay the flat on kitchen towels to dry.

5 Pre-heat the oven to 190°C/170°C fan/375°F.

6 Sauté the meat: Heat a frying pan over medium-high heat. Once hot, add enough olive oil to just cover the bottom of the pan. Once the oil is hot, add the minced meat, season with salt and pepper, and sauté until completely cooked and lightly browned. Use a slotted spoon to transfer the meat to the bowl with rice and allow it to cool.

7 Sauté the onion and garlic: add a bit more olive oil to the same pan, then gently sauté the onion over medium-low heat until soft and translucent, without browning. Add the garlic and cook for another minute. Transfer the sautéed onion to the bowl with the meat and allow it to cool.

8 Add the remaining ingredients and season: Add 1 egg, the chopped parsley and grated Parmesan to the bowl with the filling. Season with grated nutmeg, salt and freshly milled black pepper, and mix well. Taste and adjust the seasoning as necessary.

9 Assemble the cake: Line the bottom of the cake tin with a parchment paper disc, then brush the base and sides with olive oil. Arrange a couple of the nicest-looking chard leaves with colorful veins at the bottom of the pan, with the raised side of the veins facing inwards - these will become the top of the cake. 

Add 1 or 2 layers of leaves on top, so that the entire base is fully covered with leaves, leaving no gaps visible.

Place more large leaves along the entire rim, partially hanging over the edge of the pan. The rim should be completely covered with overhanging leaves, with no gaps visible along the edge. Add 1 or 2 additional layers of leaves on top, to ensure the entire base is fully covered, leaving no visible gaps, and to create a nice thick layer.

Add one-third of the filling into the pan, spreading it out evenly, and reaching all the way into the pan's curves, and compacting it gently. Layer chard leaves on top, followed by another layer of filling, then chard leaves, and a final filling layer. Fold the overhanging leaves over the top, adding any extra leaves, and making sure the cake is fully covered with leaves. Gently press and flatten the layers to ensure the cake stays together well after baking.

10 Cover the cake: Lightly brush the top of the cake with olive oil, then place a parchment paper disk on top, pressing it gently onto the cake. This helps the top layer to bake properly without drying out.

11 Bake: Bake the cake in the preheated oven for 40 minutes or until the cake can easily be pierced with a toothpick or the tip of a sharp knife, making sure that the layers are soft. Remove the cake from the oven and allow it to cool slightly inside the tin. Carefully run a small knife around the edge to make sure that the cake is not sticking. Cover the pan with a large plate, then invert the pan together with the plate. Remove the ring of the pan, then remove the cake base and paper - et voilà!

12 Serve: Cut the cake into slices and serve it hot, warm, or at room temperature.

LINK2

TEXT RECIPE

RAINBOW CHARD CAKE

Meltingly soft, colourful, and beautifully fragrant rainbow chard leaves wrap around a delicious and hearty rice and meat filling, creating a cake. This dish is a show-stopping centrepiece and perfect first course for a dinner party.

Jump to: PICTURE RECIPE   TIPS

Recipe inspirations: My mum's Kohlrouladen (stuffed cabbage rolls), Chou Farci, and Swiss Chard Cake, Taste of Beirut

INGREDIENTS: 

Makes one 22 cm diameter cake
(To make a 25 cm cake, double the ingredients and use 3 large bundles of Swiss chard)

• ½ cup Arborio (or Risotto, Paella, or other round grain rice)
• 2 big bundles Swiss rainbow chard, approx. 20 large leaves, washed and tough stems cut off
• 400-500 g mixed beef and pork mince
• 1 medium red or yellow onion, finely diced
• 4 garlic cloves, minced
• 1-2 tablespoons grated Parmesan
• a bunch of flat-leave parsley, chopped 
• 1 egg
• Freshly grated nutmeg
• Fine sea salt
• Freshly ground black pepper
• Olive oil

Equipment: 22 cm springform pan

DIRECTIONS:

1  Gather all the ingredients.

2  Prepare the ingredients: Rinse the chard, then cut off the thick, tough part of the stems. Finely dice the onion, and mince the garlic. Grate the parmesan, and chop the parsley.

3  Boil the rice: Bring 1 litre of water to a boil, add salt, then add 1/2 cup of unwashed rice and cook until almost done, about 15 minutes. Drain well, transfer to a large bowl and allow to cool.

4  Blanch the chard: Fill a large pot with water and bring it to a boil, then add salt. Add the Swiss chard leaves to the pot, a few at a time, and blanch them until they just start to wilt and become pliable , then carefully remove them one-by one with kitchen tongs and immediately lay the flat on kitchen towels to dry.

5  Pre-heat the oven to 190°C/170°C fan/375°F.

6  Sauté the meat: Heat a frying pan over medium-high heat. Once hot, add enough olive oil to just cover the bottom of the pan. Once the oil is hot, add the minced meat, season with salt and pepper, and sauté until completely cooked and lightly browned. Use a slotted spoon to transfer the meat to the bowl with rice and allow it to cool.

7  Sauté the onion and garlic: add a bit more olive oil to the same pan, then gently sauté the onion over medium-low heat until soft and translucent, without browning. Add the garlic and cook for another minute. Transfer the sautéed onion to the bowl with the meat and allow it to cool.

8  Add the remaining ingredients and season: Add 1 egg, the chopped parsley and grated Parmesan to the bowl with the filling. Season with grated nutmeg, salt and freshly milled black pepper, and mix well. Taste and adjust the seasoning as necessary.

9 Assemble the cake: Line the bottom of the cake tin with a parchment paper disc, then brush the base and sides with olive oil. Arrange a couple of the nicest-looking chard leaves with colorful veins at the bottom of the pan, with the raised side of the veins facing inwards - these will become the top of the cake. Add 1 or 2 layers of leaves on top, so that the entire base is fully covered with leaves, leaving no gaps visible.

Place more large leaves along the entire rim, partially hanging over the edge of the pan. The rim should be completely covered with overhanging leaves, with no gaps visible along the edge. Add 1 or 2 additional layers of leaves on top, to ensure the entire base is fully covered, leaving no visible gaps, and to create a nice thick layer.

Add one-third of the filling into the pan, spreading it out evenly, and reaching all the way into the pan's curves, and compacting it gently. Layer chard leaves on top, followed by another layer of filling, then chard leaves, and a final filling layer. Fold the overhanging leaves over the top, adding any extra leaves, and making sure the cake is fully covered with leaves. Gently press and flatten the layers to ensure the cake stays together well after baking.

10  Cover the cake: Lightly brush the top of the cake with olive oil, then place a parchment paper disk on top, pressing it gently onto the cake. This helps the top layer to bake properly without drying out.

11  Bake: Bake the cake in the preheated oven for 40 minutes or until the cake can easily be pierced with a toothpick or the tip of a sharp knife, making sure that the layers are soft. Remove the cake from the oven and allow it to cool slightly inside the tin. Carefully run a small knife around the edge to make sure that the cake is not sticking. Cover the pan with a large plate, then invert the pan together with the plate. Remove the ring of the pan, then remove the cake base and paper - et voilà!

12  Serve: Cut the cake into slices and serve it hot, warm, or at room temperature.