Excuse me kale, budge up a bit, will you? Cauliflower is taking its place on the front row now. All glamorous, with its leaves hiding a goodness-riddled, brain-shaped (shhhh, whisper it:) superfood, like a burlesque dancer hidden behind her big raunchy feathers.
Home from the vegetable market, I unfurled my knobbly white pearl and obviously my first thoughts were: 1950s-style bundt cake! Who wouldn’t associate the two?
Cauliflower goes surprisingly well with a number of sweet-associated flavours: almond, chocolate(!), nutmeg… so putting it into a cake isn’t a completely wild idea. As ever, the vegetable taste melts into the background and it gives nutrients, structure and moistness (seriously, will someone please come up with a suitable synonym for moist).
I like the word bundt. Bundt. BUNDT. It sounds like it should be said whilst playing tennis. Have you ever found yourself curious about the history of the bundt pan? No, me neither.
Here comes the recipe, but first some other Veggie Desserts news:
1. I was chosen as Jamie Oliver’s food blog of the month! Pukka-mazing! It’s for his noble Food Revolution (US) site and I’m thrilled to be a (very small) part of it.
2. I’m in the shortlist for the inaugural National UK Blog Awards. Thanks so much for all who voted for me. Wish me luck for April’s ceremony.
3. My beet blueberry pancakes have appeared in the Guardian and on Mumsnet this week. Babycentre featured my Pumpkin Gingerbread Man Pancakes. Happy Pancake Day for tomorrow UK readers (how is this not a holiday in America – home of the pancake??)
- 200g (7 oz, 1 cup) cauliflower (about ½ a head)
- 2 very ripe medium-sized bananas, mashed (about 1 cup)
- 300g (3 cups) plain, all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 175g (3/4 cup) unsalted butter, at room temperature
- 200g (1 cup) sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 180ml (3/4 cup) buttermilk (or full-fat milk with 1 tablespoon lemon juice or white vinegar)
- 180g (1 ½ cups) powdered icing sugar
- 1 teaspoon cinnamon
- 4 tablespoons double (heavy) cream
- warm water to thin
- Preheat oven to 180C/350F. Grease a bundt pan well with butter or non-stick cooking spray.
- Steam or simmer the cauliflower for a few minutes until soft, drain well, allow to cool slightly and puree (easiest with a handheld stick blender). Stir in the mashed bananas and combine. Set aside.
- Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger together in a bowl.
- In a stand mixer, or with an electric whisk, cream the butter and sugar together for a few minutes until light and creamy. Add the eggs, one at a time, and beat in each one for a minute or so. Add the vanilla and beat.
- By hand, or with the mixer on low, gently stir in ⅓ of the flour mixture. Add the buttermilk and combine. Stir in another ⅓ of flour mixture, add the banana/cauliflower mixture, stir, then add the remaining flour and combine.
- Pour into the prepared pan and then rap the pan on the counter to remove bubbles and level the surface. Bake for 60 minutes or until an inserted skewer comes out clean. If the cake is getting too dark before it is cooked, cover with foil. Allow the cake to cool in the pan for 10 minutes and then gently turn out onto a wire rack to cool completely before icing.
- Sift the icing sugar and cinnamon into the double cream and whisk until smooth, adding enough warm water to thin to desired consistency. Drizzle over the completely cooled bundt cake and serve.