Chicken Bundt Cake with Spinach and Cheese

What does the best Bundt cake taste like? It certainly doesn’t have to be sweet. This time, we’ve filled the mould with chicken, sun-dried tomatoes, and other delicious ingredients, creating a perfect flavour combination that’s ideal as a snack or part of a lunch. Just pair it with a salad and some toasted baguette, and you’re all set.

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Method:

Drain any excess liquid from the canned chicken and then shred or chop the meat into smaller pieces using a fork. Prepare a bundt tin and spray it with cooking oil. Evenly spread one-third of the prepared chicken at the bottom of the tin and place the rest in a larger bowl. To this, add the remaining ingredients: the egg whites, grated cheddar, diced ham, chopped tomatoes, spinach, and drained corn.

Season with salt and pepper to taste, and mix everything together. Carefully pour the prepared mixture over the chicken in the bundt tin, smooth the surface with a spatula, and place it in the oven preheated to 190°C for about 45 minutes, or until the top of the bundt cake is golden brown.

Once baked, allow it to cool. Then slice and serve. It can be enjoyed with vegetables or a crunchy baguette. It also makes a great snack for travelling when paired with some bread.

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If you’re looking for lunch or snack ideas that you can take with you on the go, then this chicken bundt cake is an excellent choice.

Feel free to share your creations with us on social media using the hashtag #gymbeamcom.