Ingredients
- 800g broccoli
- 500g of unsalted butter
- 100g of caster sugar
- 7 eggs
- 1 1/2 tsp of baking powder
- 1 tsp ground turmeric
- pinch of cayenne pepper
- 1 tsp of curry powder
- 1/2 tsp of salt
- 550g of plain flour
Method
This savoury cake is from Break-fast Lunch Tea by Rose Carrarini.
Preheat the oven to 180C. Butter 2 25cm loaf tins and line the base and sides with parchment paper.
Cut broccoli into florets to total 800g. Blanch in boiling water for 3 minutes, drain and set aside.
Beat 500g of unsalted butter until creamy, then beat in 100g of caster sugar. Add 7 eggs, one at a time, beating well after each addition. Mix together 1 1/2 teaspoons of baking powder, 1 teaspoon ground turmeric, a pinch of cayenne pepper, a teaspoon of curry powder and 1/2 teaspoon of salt. Fold this into the butter-egg mixture with 550g of sifted plain flour. Mix well and spoon into the prepared tins.
Push the broccoli into the mixture evenly along the tins so that all the florets are covered by the dough. Bake for 45 minutes or until a knife inserted in the centre comes out clean.
Cool the cakes in the tins before removing.
Slice like bread and add toppings.
