This had to be the most hilarious cake I've made - it looked like a perfectly normal sandwich cake with lovely buttercream swirls..... and then slices of bacon laid on top.
|Before the bacon|
450g plain flour
4 tsps baking powder
1 tsp bicarb
2 pinches salt
200g soft light brown sugar
150ml plain yogurt
150ml maple syrup
Cream together the butter and sugar until really light and fluffy.
Mix together the dry ingredients.
Add half the eggs, then a bit of flour, then the rest of the eggs, followed by the remainder of dry ingredients sieved.
Mix the yogurt and maple syrup together, then add to the mixture.
Pour into two sandwich tins (I had some left over as this made quite enough for a few cupcakes too).
Bake in the oven at 180C (170C fan) for about 30 minutes.
|Room for cupcakes too|
Fry at least six rashers of smokey streaky bacon (no oil), with a few drops of maple syrup right before the end. The bacon will caramelise a bit - it's not burnt!
When the bacon is cool, place on the top of the cake. I laid mine in strips, but it would probably be better chopped up first.
It went down well at cake club, although people were a bit unsure about its looks. If you like a bit of sweet and salty, this works really well.