Ingredients

Method

• 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

Ingredients

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.