Queen Elizabeth vegetable cake Recipe

Ingredients

Arctic Gardens Floret Duo , separated to obtain 1 ½ cups (375 ml) of each vegetable
¾ cup (180 ml) dates, pitted
½ cup (125 ml) water
1 cup (250 ml) unbleached flour
1 cup (250 ml) whole wheat flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) baking soda
¼ tsp (1 ml) salt
¼ cup (60 ml) butter
½ cup (125 ml) brown sugar
2 eggs

Garnish:

	PREP TIME 20m	COOK TIME 45m	TOTAL TIME 1h5m
YIELD 12 servings

Preheat the oven to 350o F (180o C).
In a pot, put the broccoli florets and dates. Add water, cover and bring to a boil. Cook for 5 minutes until the broccoli and dates are tender. Let cool. Process with a food processor or hand mixer to obtain a purée.
In a large bowl, mix together the dry ingredients.
In another bowl, cream the butter with the brown sugar. Add the eggs one at a time beating after each one.3. Incorporate the cooled purée.
Add the dry ingredients gradually.
Pour into a round mould 8-inch (20 cm) in diameter and cook in the middle of the oven for 35 to 40 minutes or until a toothpick can be inserted into the centre and removed cleanly.
7. In the meantime, in a pot, cook the cauliflower florets in boiling water for 2 minutes. Drain and process in a food processor hand mixer until puréed.
Stir the purée in the pot and add the coconut, cream, brown sugar and vanilla extract.
Simmer for 5 minutes and spread onto the cake after baking. Let cool before cutting into slices.