Broccoli Cake - Mani Gupta (First Runner-up)
Ingredients
- Blanched broccoli puree – 1 Cup
- Butter (softened) – 50 g
- Sugar – ¼ Cup
- Condensed milk – ⅓ Cup
- All-purpose flour – 1 Cup
- Baking powder – 1 Tsp
- Baking soda – ⅓ Tsp
- Cardamom powder – ½ Tsp
- Milk – 1–2 Tbsp (as required)
- Vinegar – 1 Tsp
How to make
To begin with, blanch broccoli florets in hot water for 2–3 minutes. Transfer them immediately to cold water to retain their bright green color.
Blend the broccoli into a smooth puree without adding too much water. Measure 1 cup and keep aside.
In a mixing bowl, cream together softened butter and sugar until the mixture becomes light and fluffy.
Add condensed milk and mix well. Then add the broccoli puree and combine evenly.
Sift together all-purpose flour, baking powder and baking soda. Gradually fold the dry ingredients into the wet mixture.
Add cardamom powder and mix gently. If the batter feels too thick, add 1–2 tablespoons of milk to achieve a smooth dropping consistency.
Finally add vinegar and mix lightly. Avoid overmixing the batter.
For steamed cupcakes: Pour the batter into greased cupcake moulds, filling them about ¾ full.
Steam in a preheated steamer for 12–15 minutes or until a toothpick inserted comes out clean.
For baked cake: Preheat the oven to 175°C.
Grease and line a cake tin and pour the batter evenly into the tin.
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before demolding. Serve plain or lightly dusted with powdered sugar. Perfect to enjoy with tea or coffee.