Veggie and Parmesan Cake

Preheat oven to 350°F degrees. Cut the cabbage, broccoli and carrots and boil them for 15 minutes in a covered pan with a teaspoon of salt, until soft. Strain and let drip in the colander for a few minutes so they dry and cool. Set aside.

In the meantime, prepare the batter. Cut a few thin rings off the red onion to use on top of the cake after and chop the remainder of the onion. Chop the garlic. Saute the chopped red onion, garlic and rosemary together with the olive oil and roasted almond oil in a saucepan about 8 minutes. Remove from heat and allow to cool.

Whisk eggs, add to the olive oil and onion mixture and whisk together. Stir in basil.

Sift the flour, baking powder and turmeric into a large bowl, and add the parmesan, and a pinch each of salt and pepper. Add the egg mix and whisk to eliminate lumps. Add the veggie mix and stir very gently, just to incorporate.

Line the bottom of a 9-inch round springform pan with parchment paper. Butter the sides. Put the sesame seeds in the pan and toss them around so that they stick to the sides. 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.