Tenderstem broccoli sandwich cake

Tenderstem broccoli sandwich cake

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  • 4 to 6
  • Easy
  • Dairy free
  • 25 minutes
  • 45 minutes
  • Simonsig Chenin Blanc 2007


  • 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

Cooking Instructions

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.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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