My vision for this recipe was simple: broccoli trees growing out of a loaf. The image itself was inspired by an iconic photograph in the book Breakfast, Lunch, Tea by Rose Carrarini, showing a cross section of a cake where broccoli spears are seemingly suspended within batter. I’ve actually never made Rose’s broccoli cake, but I knew I wanted to re-create this whimsical broccoli forest. Savory cakes deserve more love, in my opinion. I prefer them over savory muffins or scones, as they stay moister in loaf form. They are also a wonderful treat for brunch or a light lunch, great in lunchboxes and are transportable, too, so consider them for picnics or gatherings.
This recipe was excerpted from 'Tenderheart' by Hetty McKinnon, one of our top cookbooks of 2023. Buy the full book on Amazon.
What you’ll need
8 x 4 Loaf Pan
$40 $30 At Amazon
Boxed Grater
$18 At Amazon
Cracked Green Olives
$12 At Amazon
Turmeric
$9 At Spicewalla
Baking Powder
$15 At Amazon
Baking Soda
$6 At Amazon
Cayenne
$13 At Amazon
Place any leftovers in an airtight container or wrap tightly in plastic wrap and store in the fridge for up to 2 days. To reheat, slice and warm in the oven or toaster.
Recipe notes
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