Monday, 29 October 2018

Black Sesame and Purple Cauliflower Cake

When the opportunity presents itself, I do like going to farmers markets to see what's in season and also what new and what different vegetables I can get hold off, plus I am always looking for inspiration. It did not disappoint I came home with a purple and green cauliflower. 

At the time I was not sure what to make with it to be honest, but that is me - buy first - think later.  At one point I had considered making a warm cauliflower salad with them, but then D suggested making a Savoury Cauliflower Cake that I made many years ago.  
I don't make this Savoury Cauliflower Cake that often because it uses 10 eggs, but as we had some friends coming over, I thought it was worth the effort.  
Of course in true Shaheen style I adapted it a little from the original recipe only in that I added some beetroot powder to the egg batter. I also made the topping looking a little more pretty with red onions filled with some black sesame seeds. Here it is looking vivid and incredible before going into the oven to be transformed into a golden bake. 

This is not a recipe that you knock up after work.  Its takes time from steaming the cauliflower, cracking 10 eggs, grating the cheese - I know so much work - but its worth the effort when your guests exclaim 'Wow'!
Just a shame when you slice into it that the beetroot colour has faded upon cooking and so did the steamed purple cauliflower.  Shame really, still it was a very nice savoury cake to eat and share.  
Other Savoury Cakes on my blog
Celery and Pecan Cake
Leek and Stilton 'Eccles' Cake
Persian Style Upside Beetroot Rice Cake
Savoury Broccoli Cake
Vegetarian Chorizo, Sun dried Tomato and Pistachio Savoury Cake

Savoury Black Sesame and Purple Cauliflower Cake
Serves 8 - 10 depending on slices and appetite
1 large purple cauliflower, weighing around 600g-700g, stalks included
1 large red onion, sliced into rings
100g olive oil
½ teaspoon fresh rosemary, minced
10 medium free-range eggs
180g plain flour
2½ teaspoons baking powder
1 tablespoon beetroot powder
200g cheddar cheese, grated
Salt and black pepper to taste
Butter, for greasing baking tin
1 tablespoon black sesame seeds or black onion/nigella seeds

Heat the oven to 180c/gas mark 4. 
Steam the cauliflower florets and stalks if using, and steam until soft. 
Allow the excess water to strain and allow to cool.
For the batter
Set aside some of the onion slices and then finely mince the remaining slices.
Heat the oil in a wide pan and sauté the onion and rosemary until soft. 
Remove from the heat and allow to cool.
Whisk in the eggs.
Sift the flour, baking powder and beetroot powder into a large bowl
Add the cheddar cheese.  
Season with salt and pepper to taste. 
Finally,  stir in the cauliflower to combine well.
Use a baking parchment to line the bottom of a 24cm round cake tin with a loose base. Grease  the the sides of the baking tin with the butter, put in the black sesame seeds and toss them around so they stick to the sides. Gently pour in the cauliflower egg mixture and arrange the onion rings on top.  Bake in the centre of the oven for 45 - 50 minutes, until golden and firm on top.  
Serve warm or at room temperature.  Original recipe can be found here.

1 comment:

  1. Wow I am admiration not just of this one but of your lists of savoury cakes. I remember the broccoli cake being huge on the blogosphere when I started blogging - I had a go but it didn't look so great. I've been tempted a few times to try a purple cauliflower in a polenta cake but wonder if the colour would also leach out. I am sure it still impressed your friends, even if only that you broke 10 eggs for them :-)


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