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Serves
4-6
Creator Notes
The soft cauliflower dough mixed with the smoky flavour of the bacon and the sweetness of maple syrup and figs, fabricate a deliciously pop-in-your-mouth on every chunk of this cake. —Laura | Lau Sunday cooks
System
500 grams
tall cauliflower sever again into florets
1/2 cup
coconut flour
1 teaspoon
gluten free baking soda
1
tall free-fluctuate egg
6
tall free-fluctuate egg whites
1 teaspoon
maple syrup + 1 tsp. to brush the bacon
4
strips of smoked bacon
4
dinky figs, sever again into skinny slices
Directions
- Preheat oven to 200C / 450C. Grease a baking tin.
- Brush the bacon strips with the maple sirup and grill for 10 minutes unless crispy and golden
- Build the cauliflower florets in a food processor. Pulse unless chopped and it appears to be delight in cauliflower rice.
- Transfer de cauliflower rice to a tall bowl, then amble in the coconut flour, baking soda, egg whites, egg and maple syrup and mix all collectively.
- Spoon the mix into the baking tin and soft the tip.
- Flip the warmth the total formula down to 190C / 375F and bake for 10 minutes. Then, sever again the temperature to 180C/350F and bake extra 50 minutes unless risen and cooked thru.
- Take away from the oven and top with the figs slices and the maple-glazed bacon.
- Back heat or at room temperature. Profit from!
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