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Prep time: 20 mins Bake time: 45mins Difficulty: easy
This might be my fav bake so far.
Rice flour MUST be mochi/sticky/short-grain/sweet/glutinous variety (it goes by many names). This can be bought in a big bag from any Asian supermarket for a couple of pounds, and you’ll be amazed how many of these shops are local to you once you look. Normal Western rice flour will not work with this!
Bacon Cake
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
- Dry ingredients
200g sticky rice flour (aka mochi flour, sweet rice flour or glutinous rice flour though there’s no gluten in it)
100g tapioca starch
1 1/2 tsp baking powder
25g sugar
1/2 tsp salt
50g pre-cooked crispy bacon
- Wet ingredients
3 large eggs
120ml milk (we used oat milk)
40g cooking oil
- Tools
Two-pound (or 1kg) loaf tin lined with parchment
Directions
- Preheat oven to 180C (fan assisted ideally)
- In a large mixing bowl, whisk together the flour, tapioca starch, sugar, baking powder and salt
- In a separate bowl, whisk together the eggs, milk and cooking oil until well combined
- Make a well in the middle of the dry mixture and pour in the wet mixture. Stir well until combined into a thick batter
- Add bacon, and stir well until mixed in
- Pour batter into parchment-lined tin. Bake for approx 50mins on bottom shelf of oven until golden brown and a knife inserted in the middle comes out clean
Notes
- Be aware, gf bread does not rise as much as normal bread does. It will still be delicious!
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