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1
Preheat oven to 350 degrees F degrees.
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2
Cut the cabbage, broccoli and carrots and boil them for 15 minutes in a covered pan with a teaspoon of salt, until soft.
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3
Strain and let drip in the colander for a few minutes so they dry and cool.
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4
Set aside.
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5
In the meantime, prepare the batter.
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6
Cut a few thin rings off the red onion to use on top of the cake after and chop the remainder of the onion.
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7
Chop the garlic.
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8
Saute the chopped red onion, garlic and rosemary together with the olive oil and roasted almond oil in a saucepan about 8 minutes.
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9
Remove from heat and allow to cool.
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10
Whisk eggs, add to the olive oil and onion mixture and whisk together.
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11
Stir in basil.
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12
Sift the flour, baking powder and turmeric into a large bowl, and add the parmesan, and a pinch each of salt and pepper.
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13
Add the egg mix and whisk to eliminate lumps.
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14
Add the veggie mix and stir very gently, just to incorporate.
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15
Line the bottom of a 9-inch round springform pan with parchment paper.
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16
Butter the sides.
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17
Put the sesame seeds in the pan and toss them around so that they stick to the sides.
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18
Pour in the mix, arrange the reserved onion rings on top and bake cake in the center of the oven for 45 minutes, until golden brown.
