The broccoli pound cake is one of those recipes that wins you over at the first bite: soft, tasty, and incredibly versatile. Perfect as a tasty appetizer, a light lunch, or an aperitif with friends, this savory pound cake has everything it takes to become a must-have in your recipes.
Moreover, it’s an original idea to get even the little ones to eat vegetables!
This rustic was born out of the desire for something good, but without too much guilt. The result is a golden pound cake, with an irresistible aroma and a perfectly moist and soft texture. Not to mention the beautiful green color given by the broccoli, which also makes it very scenic.
In addition to being delicious, it’s also incredibly practical. It is prepared in a few steps, keeps well for several days, and is ideal for bringing to the office or for a picnic outdoors. And you can also make fantastic sandwiches, filling two slices of pound cake with sun-dried tomatoes and burrata or with lettuce, radicchio, and tomatoes or, again, with lettuce, tomatoes, and provolone.
If you also love simple but impressive recipes, you absolutely must try this broccoli pound cake. Excellent freshly baked, but also delicious at room temperature, it is the ideal solution for a healthy and tasty meal.
Are you ready to get cooking? Discover the complete recipe and let yourself be won over by its unique flavor!
If you like broccoli, also try these other tasty recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 83.39 (Kcal)
- Carbohydrates 14.30 (g) of which sugars 0.46 (g)
- Proteins 3.80 (g)
- Fat 1.77 (g) of which saturated 0.64 (g)of which unsaturated 1.07 (g)
- Fibers 2.70 (g)
- Sodium 179.55 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Broccoli Pound Cake
- 9 oz broccoli
- 2 cups flour
- 4 eggs
- 1 packet instant yeast for savory preparations
- 3 pinches salt
- 1 tbsp sesame
Preparation of the Broccoli Pound Cake
Cut the broccoli florets and chop them in the mixer. Transfer them to a bowl and add the flour, salt, eggs, and yeast.
Mix everything until you get a smooth and homogeneous mixture, not too dense.
Line a loaf pan with a sheet of parchment paper and pour the obtained mixture into it, leveling the surface well.
Sprinkle with sesame seeds and bake in a preheated oven at 375°F, for 30 minutes.
Remove the broccoli pound cake from the oven and let it cool slightly.
You can slice the pound cake and fill it in various ways: with lettuce leaves, radicchio, and tomatoes or with lettuce, mozzarella (or provolone), and tomatoes or with sun-dried tomatoes and burrata.
Storage
The broccoli pound cake keeps for 3-4 days at room temperature, closed in an airtight container.
Variants
If you want to customize the rustic, here are some ideas:
Broccoli and bacon pound cake: add diced sautéed bacon, for an even tastier touch.
Broccoli and ricotta pound cake: add ricotta for a creamier consistency.
Broccoli and vegetable pound cake: you can combine broccoli with zucchini, bell peppers, or grated carrots.
Broccoli and cheese pound cake: add diced mozzarella or provolone or cheese to the mixture.
Related recipes
Savory tart with broccoli, sun-dried tomatoes, and olives
Strudel with broccoli and sausage
Pasta with broccoli and pumpkin cream
FAQ
Can I make the broccoli pound cake in advance?
Yes, you can make it the day before: If you want to enjoy it warm, heat it in the oven at 320°F for a few minutes.
Can I substitute broccoli with another vegetable?
You can use cauliflower, spinach, or zucchini for an equally delicious result.
Can I use whole wheat flour?
Yes, but the pound cake will be slightly more compact. If you prefer a softer texture, mix whole wheat flour with all-purpose flour.
