Savoury Broccoli Cakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 12 broccoli florets (trimmed to fit in muffin cup with room to spare)
• 9 2/3 ounces butter, soft
• 1 7/8 ounces sugar
• 10 5/8 ounces flour
• 1 teaspoon baking powder
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 1/8 ounces cheddar cheese, grated (stronger the better)

Recipe

• 1 preheat over to 350.
• 2 bring a pot of water to a boil and blanch broccoli for 3 minutes. rinse well in cold water to stop the cooking and dry well.
• 3 beat the butter until soft and creamy. add the sugar an keep beating until fluffy. add the eggs one at a time beating well after each one.
• 4 mix together the flour, baking powder, turmeric, cayenne and salt.
• 5 beat the dry into the wet, well.
• 6 fold in the grated cheese with a spatula.
• 7 place a heaping tablespoonful of batter in the bottom of each muffin hole and shake to evenly spread the batter. stand a floret in each muffin hole and top with the remaining batter. don't worry, it will fill the holes.
• 8 bake the cakes for about 30 minutes, until golden brown and hard to the touch. the butter may bubble up -- don't worry -- it's ok.
• 9 allow the cakes to cool completely on a wire rack before serving. however, do eat the same day.
• 10 cut in quarters for lovely appetizers.