Ingredients
1 bunch watercress
3 eggs
2 cups sugar
1/2 cup butter liquid
2 cups flour no-yeast
1 tablespoon baking powder
vanilla sugar
Method
Sources
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
All-in-one smart cooker — blend, cook, steam, knead, weigh, guided
Professional-grade blender — silky purees, hot soups, nut butters
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Preheat oven to 180 degrees Celsius. Grease a bundt pan with butter, and sprinkle with flour. Thoroughly wash and dry the watercress, remove the stalks if you want. Beat the eggs with the sugar until mixture doubles in volume, then add the liquid butter and the watercress. Beat until the watercress blends in completely. Place this mixture in the blender, then add the sifted flour and baking powder, and blend on minimum speed. Pour mixture in cake pan, and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Unmold, and coat the top with vanilla sugar.