Brussel Sprouts Cake (Spruitjes Cake)


Brussel Sprout CakeBrussel Sprout Cake

1 cup all purpose flour

¼ teaspoon bicarbonate of soda

½ teaspoon baking powder

50 ml olive oil

50 ml heavy cream

50 ml whole milk

Generously pepper and salt

60 gram shredded Old Amsterdam cheese (if you can’t find this, another aged yellow cheese)

2 eggs

400 gram Brussel Sprouts

1 big shallot

2 garlic cloves

1 handful cashew nuts

Preheat the oven to 180C / 360F.

Clean the Brussel Sprouts by cutting the ends and remove the dirty outside leaves. Wash and cut them in two or four when they are big. Try to find the small ones because with these the leaves are packed very tightly together, and Brussel Sproutsthey will stay together when you cut them, the big ones will fall apart. Heat some oil in the pan and bake the sprouts on a medium fire. Cut the garlic and shallot small and toss them together with the Sprouts. Bake until the Sprouts are tender.

Combine the flower, baking soda, baking powder, Old Amsterdam, pepper and salt. Mix in another cup the eggs, oil, cream and the milk. Add the liquid to the flour and stir until you have a smooth mixture. Add a handful of cashew nuts and the Brussel Sprouts with the garlic and onion.

Pour the mixture in a well greased cake tin, sprinkle some old Amsterdam on top and bake for about 30 minutes in the oven.


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