Flourless Bacon Cake

Ingredients

– 3 1/4 Cups Bob’s Red Mill Flour Almond Meal, 16-ounces

– 3/4 Teaspoon Baking Soda

– 1 Teaspoon Baking Powder

– 1/2 Teaspoon Salt

– 2/3 Cup Maple Syrup

– 1/2 Cup Butter

– 4 Large Eggs

– 1/2 Cup Whole Milk Yogurt

– 1/2 Teaspoon Simply Organic Almond Extract

– 1 Teaspoon Simply Organic Vanilla Extract

– 1/4 Cup Arrowroot Powder

Preheat oven to 350 degrees. Butter and powder 2 nine-inch cake pans (using Arrowroot Powder).

Whisk together Flour, Baking Soda, Baking Powder and salt. In a separate bowl blend butter, almond and vanilla extract together. Once mixed, add eggs, maple syrup and yogurt. Pour wet mixture into the dry and blend together until just combined. Pour batter evenly into the two cake pans. Bake for 20-25 minutes. Use a toothpick to test the doneness in the middle of the cake. When done, let cool in pans for 10 minutes, then ease the cakes out of the pans to rest until you’re ready to frost. Note: the cake is very fragile, so handle with care.

For the frosting on this cake, I used a classic Butter Cream recipe from my Better Homes and Gardens Cookbook. I cooked up 3 strips of bacon until crisp but not burned. Then, I chopped them up finely and decorated the top of the cake before serving. Just those little bits of bacon added the perfect amount of flavor without being too rich or overwhelming. The maple syrup was just enough to add a hint of the maple flavor and provide a cake that wasn’t too sweet. The frosting helped marry the two flavors together. The cake itself is surprisingly light and moist, perhaps from all the eggs and the yogurt.

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