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Recipes

Maple Bacon Cake  

If you love salted caramel, you’ll love this. The unusual addition of bacon adds explosions of salty goodness intensifying the chocolatey taste…

Bacon cake

FOR THE CAKE  

  • 6 rashers back bacon, just the eye – keep tails for topping  
  • 175g self raising flour   
  • 175g softened butter   
  • 175g golden caster sugar   
  • 3 medium eggs   
  • 75ml hot espresso coffee   
  • 1.5 tsp baking powder   
  • 55g cocoa powder   

FOR THE MAPLE BUTTERCREAM  

  • 150g soft butter   
  • 325g icing sugar   
  • 130ml maple syrup   
  • FOR THE CANDIED BACON  
  • 6 back bacon tails, left over from the cake   
  • 50g light brown sugar   
  • 50ml maple syrup   
  1. Start by cooking the bacon eyes in a pre-heated oven at 180C/gas 4 for 25 mins or, until the edge of the rashers start to brown. Then leave to cool on kitchen roll, to soak up the excess fat.   
  2. Put the flour, butter, sugar and eggs in a food processor and beat until combined. Put the cocoa in a separate mixing bowl, and add the coffee little at a time to make a stiff paste, then add to the mixture.  
  3. Using scissors, cut up the bacon into 1cm pieces, then mix gently into the cake mixture. Pour into 4 small cake tins and cook at 180C/gas 4 for 20-25 mins – or until shrinking away from the sides of the tin and springy to the touch.  
  4. In the meantime, make the buttercream. Sift the icing sugar into a food processor and then add the butter and mix until combined. Add the maple syrup until you have a smooth buttercream – set aside until ready to assemble the cake.  
  5. Make the candied bacon. In a large bowl, combine the sugar and maple syrup, line a baking tray with kitchen foil and place the bacon tails onto it, before generously pouring the maple mix over the top. Bake in a hot oven at 200C/gas 6 for 25 mins until crispy.  
  6. Place 1 sponge, flat side up, on a plate or cake stand. With a pallet knife, spread the top with a third of the buttercream. Place the second sponge on top and spread with frosting. Add the third sponge and spread the remaining buttercream evenly on the top and sides of the cake. Add the candied bacon, drizzle with maple syrup and serve.   

Recipe provided by www.etherington-meats.co.uk

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.