Introducing the Sweet Sensation: Brussels Sprout Cake: AKA Ellie's Delight

We suggest that you don't use sprouts to decorate your sprout cake!

When we think of Brussels sprouts, many of us might recall childhood dinners where we were urged to finish our greens. 

However, these miniature cabbages have recently undergone a delightful transformation, finding their way into the world of baking. 

Yes, you read that right! Brussels sprout cake is here, and it's sweet, moist, and it's utterly irresistible.

A Surprising Ingredient

Brussels sprouts, often relegated to the savoury side of our meals, have a subtle sweetness that can be coaxed out when paired with the right ingredients. 

When finely grated, these little green gems meld seamlessly into cake batter, adding moisture and a delicate flavour that pairs beautifully with classic baking spices.

The Recipe

Here’s a simple yet delectable recipe for a Brussels sprout cake that will have your friends and family guessing the secret ingredient.

Ingredients:

200g Brussels sprouts, finely grated

200g plain flour

150g caster sugar

100g light brown sugar

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

120ml vegetable oil

2 large eggs

1 teaspoon vanilla extract

120ml buttermilk

For the frosting:

200g cream cheese, softened

100g unsalted butter, softened

200g icing sugar

1 teaspoon vanilla extract

Zest of 1 lemon

Method:

Prepare the Brussels Sprouts:

Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease and line two 20cm round cake tins. Trim the Brussels sprouts, removing any tough outer leaves, and finely grate them. Set aside.

Mix the Dry Ingredients:

In a large bowl, whisk together the flour, caster sugar, brown sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, and salt.

Combine Wet Ingredients:

In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and buttermilk. Stir in the grated Brussels sprouts.

Create the Batter:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Bake the Cake:

Divide the batter evenly between the prepared cake tins. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting:

While the cakes are cooling, beat the cream cheese and butter together until smooth. Gradually add the icing sugar, beating until light and fluffy. Mix in the vanilla extract and lemon zest.

Assemble the Cake:

Once the cakes are completely cool, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides. Decorate with a sprinkle of lemon zest or some finely grated Brussels sprouts for a bit of fun.

The Taste Test

The result is a beautifully moist cake with a unique twist. The Brussels sprouts add a subtle complexity, complemented by the warmth of the spices. The cream cheese frosting, with its hint of lemon, provides a tangy contrast that perfectly balances the sweetness of the cake.

Final Thoughts

Brussels sprout cake might sound unconventional, but it’s a delicious way to incorporate more vegetables into your diet while indulging your sweet tooth. It’s perfect for those who love to experiment in the kitchen and surprise their taste buds with something new. Give it a try—you might just find a new favourite!