Recipes

From Breakfast Lunch Tea by Rose Carrarini, Rose Bakery

Serves 8

    500 g (2¼ cups) unsalted butter, softened, plus extra for greasing
    800 g (1 pound 12 ounces) broccoli, cut into florets
    100 g (½ cup) caster (superfine) sugar
    7 eggs
    550 g (3½cups) plain (all-purpose) flour, sifted
    1½ teaspoons baking powder
    1 rounded teaspoon ground turmeric
    pinch of cayenne pepper
    1 teaspoon curry powder
    ½ teaspoon salt

Method

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Butter a 25 cm (10 inch) loaf tin and line its base and sides with parchment paper.

Blanch the broccoli in boiling water for about 3 minutes, then drain well and set aside.

Beat the butter till it is very light and creamy, then beat in the sugar.

Add the eggs, one at a time, beating well after each addition.

Mix together the baking powder, turmeric, cayenne, curry powder and salt, and fold into the mixture with the flour. Mix well and spoon into the prepared tin.

Push the broccoli into the mixture – be quite generous so that each slice will have a good number of florets.

Bake for about 45 minutes or until a knife inserted in the centre comes out clean.