- 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
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.