CAKE PAN SQUARE RECIPES

YOTAM OTTOLENGHI'S CAULIFLOWER CAKE | KITCHN

Yotam Ottolenghi's Cauliflower Cake | Kitchn image

Provided by Faith Durand

Categories Main dish Lunch Dinner Side dish Egg dish

Total Time 0S

Yield 6

Number Of Ingredients 15

Ingredients

1 small cauliflower, outer leaves removed, broken into 1 1/4-inch florets (about 4 cups)
2 teaaspoons kosher salt, divided
1 medium red onion
5 tablespoons olive oil
1/2 teaspoon finely chopped fresh rosemary leaves
Melted unsalted butter, for brushing
1 tablespoon white sesame seeds
1 teaspoon nigella (also known as black caraway), cumin, or black sesame seeds
7 large eggs
1/2 cup fresh basil leaves, coarsely chopped
1 1/2 cups coarsely grated Parmesan or aged cheese
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon ground turmeric
Freshly ground black pepper

Steps:

Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, prepare the cake.
Place the cauliflower florets and 1 teaspoon of the salt in a medium saucepan. Cover with water and simmer over medium-high heat until the florets are quite soft, about 15 minutes. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
Cut 4 round slices, each 1/4-inch, off one end of the onion and set aside. Dice the rest of the onion and place in a small frying pan with the oil and rosemary. Cook over medium heat, stirring occasionally, until soft, about 10 minutes. Remove from the heat and set aside to cool. Meanwhile, line the base and sides of a 9 1/2-inch springform pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and other seeds and toss them around the inside of the pan so that they stick to the sides.
Transfer the onion mixture to a large bowl. Add the eggs and basil and whisk well to combine. Add the cheese, flour, baking powder, turmeric, remaining 1 teaspoon salt, and plenty of pepper. Whisk until smooth. Add the cauliflower and stir gently, trying not to break up the florets.
Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Bake until golden brown and set, about 45 minutes. A knife inserted into the center of the cake should come out clean. Let cool at least 20 minutes before slicing and serving. It needs to be served just warm, rather than hot, or at room temperature.

Nutrition Facts : SaturatedFatContent 9.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 21.3 g, SugarContent 1.7 g, ServingSize Serves 6, ProteinContent 20.7 g, FatContent 27.6 g, Calories 415 cal, SodiumContent 570.8 mg, FiberContent 1.8 g, CholesterolContent 0 mg

CHINESE TURNIP CAKE (萝白糕) - MADE WITH LAU

Chinese Turnip Cake (萝白糕) - Made With Lau image

Learn how to make this classic Cantonese dim sum dish & Chinese New Year favorite!

Provided by Made With Lau

Total Time 70 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

2 lb Chinese turnip
8 oz regular rice flour
1.5 cups water
1 oz dried shrimp
1 piece Chinese sausage
1.5 tsp salt
1 tbsp corn oil
1 tsp sesame oil
2 cloves garlic
2 tsp chicken bouillon
0.5 tsp white pepper
2 pieces green onion

Steps:

We'll be prepping several ingredients here:
We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
While our wok is cooking, we'll prepare our cake pan by:
Once the turnip mix is done cooking in the wok, we'll prepare for steaming.
To tell if the cake is done, you can stick a chopstick straight into the pan.
While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence:

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YOTAM OTTOLENGHI'S CAULIFLOWER CAKE - KITCHN

From thekitchn.com
Reviews 4.7
Total Time 0S
Category Main dish, Lunch, Dinner, Side dish, Egg dish
Calories 415 cal per serving

Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Bake until golden brown and set, about 45 minutes. A knife inserted into the center of the cake should come out clean. Let cool at least 20 minutes before slicing and serving. It needs to be served just warm, rather than hot, or at room temperature.

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CHINESE TURNIP CAKE (萝白糕) - MADE WITH LAU

Learn how to make this classic Cantonese dim sum dish & Chinese New Year favorite!
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Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence:

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YOTAM OTTOLENGHI'S CAULIFLOWER CAKE - KITCHN

From thekitchn.com
Reviews 4.7
Total Time 0S
Category Main dish, Lunch, Dinner, Side dish, Egg dish
Calories 415 cal per serving

Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Bake until golden brown and set, about 45 minutes. A knife inserted into the center of the cake should come out clean. Let cool at least 20 minutes before slicing and serving. It needs to be served just warm, rather than hot, or at room temperature.

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