My Beetroot and Chocolate muffin recipe was a runaway success and I am hoping that this Cauliflower Cake will be the same. Though one can imagine quite readily the taste of the former, the latter might be a little more complex to conjure.
Choux-Fleur Cake is moist with a crunchy nut topping. It smells slightly of cauliflower but when I bought it The Queen's Orchard where I volunteer, nobody was able to name the secret ingredient. This cake is a dessert and not a savoury cake.
Besides cauliflower, this cake contains 1 Bramley apple, the old favourite cooking apple. The original Bramleys were propagated in Nottingham in the early 1800's, things you learn when volunteering!
There are only a few cooking apples (proper). Of course, any apple can be cooked with a varied degree of success. Blenheim Orange is another, it has a nutty flavour and goes way back to the 16th century.
He first spotted the recipe in Garden News whilst on a visit to his mum. I have not modified it much.
175g plain flour
1 1/2 tsp baking powder
2 1/2 tsp cinnamon
110 salted butter, diced
110g golden granulated sugar
50g ground almonds
110g peeled, cored Bramley cut in small pieces
2 tbsp lemon juice
110g cauliflower floret grated
1/2 teaspoon vanilla extract
2 medium eggs beaten
50g chopped walnuts
1-2 tablespoons Demerara sugar
Preheat oven to 160C fan oven / 180 conventional
grease 20cm cake tin (pref loose bottomed)
1- sieve flour/ baking powder/cinnamon into a food processor
note that using a food processor will produce best results
2- Add butter, sugar, ground almond and whiz
3- Then eggs and vanilla to the mix
4- mix the cauli and the apple in a bowl with the lemon and add to the mixture, give it a quick pulse and transfer to the baking tin.
5- Combine walnuts and sugar and scatter on the top. Bake for 40-45 minutes do the skewer trick to see if it's cooked, if not leave it to cook for another 5 minutes. Let it cool before turning out.
Click on the picture to see the recipe of the Chocolate and Beetroot muffin