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Fine french beans with Moroccan spiced dates and mandarin

10 minutes

Tenderstem broccoli sandwich cake

Serves 4 to 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

500 g Tenderstem broccoli
Ice-cold water
500 g unsalted butter
110 g caster sugar
7 eggs
6 g baking powder
1 t turmeric
Smoked paprika
1 t curry powder
½ t salt
510 g cake flour

Method

Preheat the oven to 180ºC.
Blanch tenderstem broccoli in water, cool in ice-cold water then strain. Set aside.
Beat butter, until light and creamy. Add caster sugar and combine.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine baking powder, turmeric, a pinch of smoked paprika, curry powder and salt. Add to the sifted cake flour.
Fold the dry mixture into the egg mixture, then spoon into a 25cm Teflon-coated loaf pan.
Push the broccoli into the mixture.
Bake for 45 minutes or until a skewer inserted comes out clean. Remove and cool before removing from the tin. Best eaten on the day.

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Tenderstem broccoli sandwich cake

Tenderstem broccoli sandwich cake

Ingredients

Method