Butternut Cakes with Crispy Bacon
This recipe is perfect for a mid week meal or as a crowd pleasing snack at a party.
- Yields: 6cakes |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 30 mins
375 g cooked butternut (500 g raw)
3 eggs, lightly whisked
3 Tbsp (45 ml) melted butter, plus extra for frying
¼ C (60 ml) sugar
1 C (250 ml) cake flour
1 Tbsp (15 ml) baking powder
salt and pepper to taste
6 rashers streaky bacon
1 handful mixed mushrooms
a few sprigs fresh sage
canola oil, for frying
yoghurt and paprika, for serving
Preheat the oven to 180 °C. Grease and flour a 6-hole large muffin or mini-bundt pan.
Set a sieve over a bowl and drain the butternut for about 30 minutes to siphon off all excess liquid (the butternut should also be completely cooled by this stage). Combine the cooled butternut with the eggs and butter.
Sift the sugar, cake flour and baking powder together. Add the wet mixture to the dry mixture and gently stir together. Season to taste. Spoon the batter into the muffin moulds and bake for 10–12 minutes.
Layer the bacon on a baking tray and bake until crispy, about 10 minutes.
Remove the cakes from the oven and allow to cool slightly to firm up the cakes. This will make unmoulding easier.
Heat the oil and a knob of butter in a medium frying pan and fry the mushrooms, a few at a time, until browned. Add the fresh sage and stir for another minute for the flavours to develop. Season with salt and pepper.
Plate the cakes and bacon with a generous dollop of yoghurt and mushrooms, and a sprinkling of paprika. Serve with a green salad.