Savoury Broccoli Cakes

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READY IN: 50mins
YIELD: 12 Cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat over to 350.
  • Bring a pot of water to a boil and blanch broccoli for 3 minutes. Rinse well in cold water to stop the cooking and dry well.
  • Beat the butter until soft and creamy. Add the sugar an keep beating until fluffy. Add the eggs one at a time beating well after each one.
  • Mix together the flour, baking powder, turmeric, cayenne and salt.
  • Beat the dry into the wet, well.
  • Fold in the grated cheese with a spatula.
  • Place a heaping tablespoonful of batter in the bottom of each muffin hole and shake to evenly spread the batter. Stand a floret in each muffin hole and top with the remaining batter. Don't worry, it will fill the holes.
  • Bake the cakes for about 30 minutes, until golden brown and hard to the touch. The butter may bubble up -- don't worry -- it's ok.
  • Allow the cakes to cool completely on a wire rack before serving. However, do eat the same day.
  • Cut in quarters for lovely appetizers.
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