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.

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What you’ll need

　　Chevron

　　Chevron

　　8 x 4 Loaf Pan

　　$28 At Amazon

　　Boxed Grater

　　$15 $11 At Amazon

　　Cracked Green Olives

　　$12 At Amazon

　　Turmeric

　　$9 At Spicewalla

　　Baking Powder

　　$12 At Amazon

　　Baking Soda

　　$7 At Amazon

　　Cayenne

　　$4 At Amazon

　　

Ingredients

Serves 6 to 8

　　1 small head of broccoli (about 250 g), cut into large florets

　　1½ cups (185 g) all-purpose flour

　　1 tsp. baking powder

　　½ tsp. baking soda

　　½ tsp. ground turmeric

　　½ tsp. chile powder

　　1 Tbsp. sugar

　　1 ½ cups (170 g) grated cheddar

　　1 bunch of chives (about 25 g), finely chopped

　　⅓ cup (65 g) black or green olives, pitted and roughly chopped

　　½ cup (120 ml) extra-virgin olive oil

　　¾ cup (150 g) sour cream

　　1 large egg

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Bring a saucepan of salted water to a boil. Add the broccoli and cook for 2 minutes, then drain immediately and run under cold water until completely cool to stop it from cooking further.

　　

Step 3

Grease and line an 8 × 4-inch loaf pan with parchment paper.

　　

Step 4

Place the flour, baking powder, baking soda, turmeric, chile powder and sugar in a large bowl and whisk well to combine. Fold in the cheddar, chives, and olives.

　　

Step 5

In another large bowl, whisk together the olive oil, sour cream, and egg until smooth. Fold the dry ingredients into the wet ingredients and mix until just combined. Pour the batter into the prepared pan.

　　

Step 6

Press the broccoli into the batter so the florets are standing up like trees (you may have a few pieces left over—snack on those!). Bake for 1–1 ¼ hours until the top is golden and an inserted skewer comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

　　Cooks' Note

　　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.

　　Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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