Brussel Sprout Cake (Spruitjes Cake) Recipe

Name: Brussel Sprout Cake (Spruitjes Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake mixture; 1 cup all purpose flour; 1/4 teaspoon bicarbonate of soda; 1/2 teaspoon baking powder; 50 milliliters olive oil; 50 milliliters heavy cream; 50 milliliters whole milk; 2 eggs; generously pepper and salt; inside the cake; 400 gram Brussel Sprouts; 1 big shallot; 2 garlic cloves; 1 handful cashew nuts; 60 gram Old Amsterdam (or another aged yellow cheese if you can't find it)

Servings: persons

cake mixture
1 cup all purpose flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
50 milliliters olive oil
50 milliliters heavy cream
50 milliliters whole milk
2 eggs
generously pepper and salt
inside the cake
400 gram Brussel Sprouts
1 big shallot
2 garlic cloves
1 handful cashew nuts
60 gram Old Amsterdam (or another aged yellow cheese if you can't find it)

1
Preheat the oven to 180C / 360F.
2
Clean the Brussel Sprouts by cutting the ends and remove the dirty outside leaves. Wash and cut them in two or four when they are big. Try to find the small ones because the leaves are packed very tightly together, and they will stay together when you cut them, the big ones will fall apart. Heat some oil in the pan and bake the sprouts on a medium fire. Cut the garlic and shallot small and toss them together with the Sprouts. Bake until the Sprouts are tender.
3
Combine the flour, baking soda, baking powder, 3/4 shredded Old Amsterdam, pepper and salt. Mix in another cup the eggs, oil, cream and the milk. Add the liquid to the flour and stir until you have a smooth mixture.
4
Add a handful of cashew nuts and the Brussel Sprouts with the garlic and onion.
5
Pour the mixture in a well greased cake tin, sprinkle the rest of the old Amsterdam on top and bake for about 30 minutes in the oven.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: cake mixture, 1 cup all purpose flour, 1/4 teaspoon bicarbonate of soda, 1/2 teaspoon baking powder, and more.

Yes, Brussel Sprout Cake (Spruitjes Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brussel Sprout Cake (Spruitjes Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions