Eating – Savory Broccoli Cakes

October 5, 2010 01:36 by ehouston

Saw this in the Storque articles on Etsy the other day.  Thought I would try it out.  Here’s the scoop…


(Pretty cute presentation, wouldn’t you say?)

Savoury Broccoli Cakes

Makes 12 cakes, adapted from Breakfast, Lunch, Tea by Rose Carrarini
Stand mixer or electric beaters
12-cup muffin tin, greased and floured well (or silicone)

12 trimmed broccoli florets (each one should fit into a muffin cup with room to spare)
275g (1 cup and 2.5 tbsp) butter, softened
50g  (1/4 cup) sugar
4 large eggs, at room temperature
300g (1 1/4 cup) flour
1 tsp. baking powder
1 tsp. turmeric
1/2 tsp. cayenne pepper
1/2 tsp. salt
60g (full 1/4 cup) strong cheddar cheese, grated


  1. Preheat the oven to 180°C/350°F. Bring a pot of water to the boil and blanch the broccoli florets for 3 minutes. Rinse well in cold water to stop the cooking, then dry each floret well with paper towels and set aside.
  2. Beat the butter until soft and creamy, then add the sugar and continue beating until fluffy. Add the eggs one at a time, beating well after each addition. Mix together the flour, baking powder, turmeric, cayenne and salt, and beat this into the wet ingredients as well. Finally, fold in the grated cheese with a spatula.
  3. Place one heaping tablespoonful of batter in the bottom of each muffin case, then tap the tin against the counter to spread batter out. Stand a single floret in each muffin case, and top with the remaining batter, dividing it evenly between the cases. Spread the batter over the top of each floret roughly, but don't worry about it looking perfect. 
  4. Bake the cakes for approximately 30 minutes, until golden brown and hard to the touch. While baking, some butter will bubble up around each cake — you can mop this up with paper towels if you like, but don't worry too much about it. Allow the cakes to cool completely on a wire rack before serving, but do try to eat on the same day.

Well, I whipped these up and was pleasantly surprised at how good they actually were.


(The Little Guy waited quite impatiently for me to get dinner finished that night.  No matter where I put him, he kept ending up right at my feet.  I guess he was anticipating something really great!)

We ate our cakes with homemade butternut squash soup, accompanied by homemade rice pilaf and a salad with homegrown tomatoes.  Yum!


The Little Guy had some soup too, but decided a banana was a more tasty side dish. 


Even with the cayenne pepper and turmeric, we were surprised to see that he enjoyed the broccoli cakes too!


The only thing I would warn about these cakes is that they are VERY rich.  I tried to eat two, but had to stop halfway into the second one, and I have found that because they are so sweet and buttery you should serve them with something that is completely opposite in flavor.  Needless to say, contrary to the advice in direction #4, our little family of three could not eat them all in one day (nor would I suggest that to anyone since the butter content is through the roof!).  They did freeze well and we enjoyed them again last night with some corned beef, potatoes and cabbage.

So, what does this cooler weather have you guys craving and/or cooking these days?

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