Tasty Broccoli Loaf

Broccoli is a variety of cauliflower from the Cruciferae family. There are two main types: broccoli with green sprouts, and head broccoli. Summer is the major broccoli season, but it is available at market stalls and grocers practically throughout the year. Choose very fresh, very green broccoli with a firm stem, with the appearance of the bouquet which can vary from green to light purple. But, there should be no yellowish marks.

Ingredients

• 600 g (1 lb. 5 oz.) Broccoli
• 375 g (12 oz.) softened butter
• 350 g (12 oz.) flour
• 8 Eggs
• 80 g (3 oz.) sugar
• 5 g (1 tsp.) baking powder
• 4 g (1 tsp.) turmeric Salt
• Butter or peanut oil for the pan

1. The night before, remove the eggs from the refrigerator so they will be at room temperature.
2. The next day, cream the butter. Mix in the eggs one at a time.
3. Combine the flour with the sugar, salt and turmeric and mix into the butter mixture.
4. Separate the broccoli into large bunches. Drop into boiling salted water, wait until the water returns to the boil, then remove and immerse in ice water to stop the cooking.
5. Drain on paper towel.
6. Grease a 8 x 25 cm (3 1/2 x 10") loaf pan with the butter or oil. Preheat the oven to 210*C (425*F).
7. Fill the loaf pan two-thirds full, then stick in the broccoli bouquets very close together, heads up. Cover with the remaining batter.
8. Place the pan in the oven; reduce the temperature to 180*C (350*F) and bake for 45 minutes.
9. To check for doneness, insert a knife blade into the loaf; it should come out clean.
10. Unmould while still hot, and serve the loaf warm preferably.

(Source: theworldwidegourmet.com)