I postponed my Whole30 diet starting date to last Monday because I wanted to make this Cauliflower cake before getting started with this months long clean-eating program.
I have always thought this blog is like my own cookery & photography school. All the time looking back at my first recipes and photographs, I can’t help but smile remembering how many attempts it took me to get the right dish, and how many times I had to throw ones away and start again.
Nevertheless, I believe this Cauliflower cake recipe won’t be needing any improvement because it’s simply perfection!
Let’s start with the dough. The cauliflower is combined with coconut flour, but only a small amount is needed for this recipe to not make the texture too dense. This can be quite a common result when cooking with this type of flour.
The star ingredient in this cauliflower cake, for me though, is without doubt, the egg. You are going to need six egg whites, which will help you to achieve a light, fluffy and moist cake texture.
So now for the unexpected ingredients to add to the top of the cake: maple-glazed bacon and figs!
By adding the smoky flavour of the bacon and the sweetness of the maple syrup and figs to the already smooth cauliflower dough, combined they give you a deliciously pop-in-your-mouth sensation with every bite.
My head is already thinking about what my next cauliflower recipe we be, which I know I will start creating very soon. Cauliflower lovers stay tuned!
CAULIFLOWER CAKE WITH MAPLE-GLAZED BACON & FIGS
The smooth cauliflower dough combined with the smoky flavour of the bacon and the sweetness of maple syrup and figs, make a deliciously pop-in-your-mouth on every bite of this cake.
Time Prep. 20 mins. | Time Cook 1 h. | Serves 4
500 gr. / large cauliflower cut into florets
55 gr. / 1/ 2 cup coconut flour
1 tsp. gluten free baking soda
1 large free-range egg
6 large free-range egg whites
1 tsp. maple syrup + 1 tsp. to brush the bacon
4 strips of smoked bacon
4 small figs, cut into thin slices
Preheat oven to 200C / 450C. Grease a baking tin (I didn’t need to)
Brush the bacon strips with the maple sirup and grill for 10 minutes until crispy and golden
Place the cauliflower florets in a food processor. Pulse until chopped and it looks like cauliflower rice.
Transfer de cauliflower rice to a large bowl, then stir in the coconut flour, baking soda, egg whites, egg and maple syrup and combine all together.
Spoon the mixture into the baking tin and smooth the top.
Turn the heat down to 190C / 375F and bake for 10 minutes. Then, reduce the temperature to 180C/350F and bake further 50 minutes until risen and cooked through.
Remove from the oven and top with the figs slices and the maple-glazed bacon.
Serve warm or at room temperature. Enjoy!