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Pink Peppercorn & Cauliflower Cake

Here is the most indulgent and comforting dessert. Mixed with cheese and pink peppercorn, this cake is a true delicacy.
Pink Peppercorn & Cauliflower Cake Recipe by Chef Vicky Ratnani
Serves

- 1

Cooking Time

-30-35 min

Difficulty

- Medium

Preparation Time

- 10 min

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INGREDIENTS

  • Vanilla
  • 1 cup boiled cauliflower florets
  • 1 cup refined flour
  • 1½ tsp baking powder
  • 1 tsp turmeric powder
  • Few thyme leaves
  • 1 onion
  • 1 orange chilli
  • 2 tsp cumin powder
  • 2 tsp pink peppercorns
  • ½ cup olive oil
  • 6 egg yolks
  • 150 gm cheese
  • 2 tbsp black and white sesame seeds
  • Cracked black pepper
  • salt
  • oil
  • Parmesan cheese
  • Chives sprigs
  • Edible flowers

HOW TO PREPARE PINK PEPPERCORN & CAULIFLOWER CAKE

  1. 1

    Extract the seeds from the vanilla pod and insert them in the cauliflower kept for boiling in water. The seeds render flavour to the cauliflower florets. Do not overcook the florets. Once done, discard the water and set aside the florets for cooling. Combine refined flour, baking powder, turmeric powder, thyme leaves, chopped orange chilli, and cumin powder in a mixing bowl. Heat oil in a pan and sauté the chopped onion. Add this to the refined flour mixture. Add some pink peppercorns olive oil, and grated cheese. Season with salt and black pepper. Whisk egg yolks and add to the refined flour mixture to prepare a batter. Add the half boiled cauliflower florets to the batter and gently mix, without breaking the florets. Grease the cake moulds with oil. Sprinkle black and white sesame seeds. Pour the cake batter in these moulds. Place the sliced onion roundels on top of the batter. Bake the cakes in a pre heated oven for 25 minutes at 180C. Demould the cakes in a serving dish and garnish with Parmesan cheese, chives, and edible flowers.
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