How to make
Break the cauliflower into florets and put them in boiling water for about 10 minutes or until they soften. They should not be boiled for too long, so that they don't become mushy. Once ready, strain them well from the water and leave them to cool.
Chop the almonds and walnuts very finely. You can also grind them in a blender, but be careful not to make them into a paste.
Prepare the dough for the savory sponge cake, by beating the eggs with salt and then adding the milk and oil. Pour the sifted flour with baking powder and finally add the black pepper, grated cheeses and nuts.
Stir and pour the mixture into a greased sponge cake mold with a capacity of 1.5 liters.
Level out the top and add the cauliflower florets, by pressing them to sink into the dough.
Bake in a 360°F (180°C) oven for about 40 minutes, or until it aquires a golden color.
Once the savory sponge cake is ready, leave it in the mold for 10 minutes before taking it out and transferring it into a tray.
You can consume the cauliflower sponge cake while it's warm!
*The autumn savory sponge cake aquires a specific color from the walnuts and almonds (in my case they were not peeled), which is good when cut to see and highlight the beautiful cauliflower florets.
Enjoy my savory sponge cake with cauliflower!
