Author Notes
The smooth cauliflower dough combined with the smoky flavour of the bacon and the sweetness of maple syrup and figs, make a deliciously pop-in-your-mouth on every bite of this cake. —Laura | Lau Sunday cooks
Ingredients
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500 grams
large cauliflower cut into florets
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1/2 cup
coconut flour
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1 teaspoon
gluten free baking soda
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1
large free-range egg
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6
large free-range egg whites
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1 teaspoon
maple syrup + 1 tsp. to brush the bacon
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4
strips of smoked bacon
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4
small figs, cut into thin slices
Directions
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Preheat oven to 200C / 450C. Grease a baking tin.
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Brush the bacon strips with the maple sirup and grill for 10 minutes until crispy and golden
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Place the cauliflower florets in a food processor. Pulse until chopped and it looks like cauliflower rice.
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Transfer de cauliflower rice to a large bowl, then stir in the coconut flour, baking soda, egg whites, egg and maple syrup and combine all together.
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Spoon the mixture into the baking tin and smooth the top.
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Turn the heat down to 190C / 375F and bake for 10 minutes. Then, reduce the temperature to 180C/350F and bake further 50 minutes until risen and cooked through.
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Remove from the oven and top with the figs slices and the maple-glazed bacon.
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Serve warm or at room temperature. Enjoy!
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