Vegetable Cake with Ham

StockFood_11264255

Serves: 4 – 6
Preparation & cook time: 1 hour
Difficulty: easy
Cannot be frozen

Ingredients

– 2 tbsp cornmeal
– salt
– 350 g | 12 oz | 2 cups broccoli florets
– 1 tbsp butter
– 1 tbsp olive oil
– 1 onion, finely chopped
– 330 ml (1/2 pint) Two Chicks liquid egg white
– 75 g | 2 ½ oz | ¾ cup plain (all purpose) flour
– 1 tsp baking powder
– ¼ tsp paprika
– ⅛ tsp turmeric
– freshly ground black pepper, to taste
– 75 g | 2 ½ oz | ¾ cup grated cheddar cheese
– 25 g | 1 oz | ¼ cup grated parmesan cheese
– 150 g | 5 oz | 1 cup chopped cooked ham

Instructions

1. Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 900g|2lb loaf tin and add the cornmeal, shaking to cover the base and sides of the tin.

2. Bring a large pan of water to a boil and salt it well. Add the broccoli florets and boil for 2 minutes. Drain and rinse well in cold water.

3. Heat the butter and olive oil in a frying pan and gently cook the onions for 8-10 minutes until very soft, but not browned. Set aside to cool.

4. Whisk the Two Chicks liquid egg white with the flour, baking powder, spices, salt and black pepper and whisk well.

5. Add most of the cheeses and all the onions and whisk again. Stir in the broccoli florets and ham until well coated.

6. Pour into the prepared tin and sprinkle with the remaining cheese.

7. Bake for 25-30 minutes until puffy and golden on top. Cool in the tin for 10 minutes. Cut into slices to serve.


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