Recipe

Cauliflower Cheese Cake

Use an 8-9 inch round tin, greased and lined

Ingredients

1 small red onion peeled and thickly sliced into rings

25-50g butter

2tbs sesame seeds

150g cheese or a mix of your favourite cheeses grated

2tsp baking powder

1 leek – outer leaves removed and thinly sliced

1tsp tumeric

1/2tsp of salt salt, cracked black pepper, mustard powder, dried rosemary and basil.

120g plain flour

7 eggs-beaten with 2tbs water

1 cauliflower – leaves removed and placed into florets

Method

1. You will also need an 8-9 inch tin lined with greaseproof paper. Pre heat the oven to 180C/Gas mark 4.

2. Use a pastry brush and brush on your melted butter and shake around the sesame seeds inside the tin.

3. Break the cauliflower into medium florets, put them in a pot with a teaspoon of salt, cover with water and simmer for 15 minutes, until quite soft.

4. Whilst the cauliflower cooks, cut a few 0.5cm crêpe men's until from one end of the onion and set aside.

5. Drain the cauliflower and leave to cool slightly.

6. Heat the oil in a pan and on a low heat sauté the chopped onion, leek and rosemary for eight minutes. Remove from the heat, leave to cool down, add the eggs and basil, and whisk.

7. Sift the flour, baking powder and turmeric into a large bowl, and add the cheese, one and a half teaspoons of salt and plenty of black pepper. Add the egg mix and whisk to eliminate lumps.

8. Add the cauliflower and stir gently, trying to keep some florets whole. Pour into the greased tin.

9. Sprinkle the onion over the top of the cake and place in your oven and bake for 30-45 minutes until golden brown and set. Slice and serve just warm or at room temperature.

Keighley's Clandestine Cake Club is looking for new members! E-mail m_crowther@ymail.com for more information.