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Bacon and maple syrup tea cakes


Makes: 12
timePrep time: 40 mins
timeTotal time:
Bacon and maple syrup tea cakes
Recipe adapted from Lily Vanilli's Sweet Tooth by Lily Jones, Canongate books, £20. / Photograph by Romas Foord

Bacon and maple syrup tea cakes


Makes: 12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
0Kcal
Fat
0gr
Saturates
0gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
0gr
Salt
0gr

Lily Vanilli

Lily Vanilli

Artisan baker Lily Vanilli - aka Lily Jones - has her own beautiful vintage-style bakery in east London. Her cool cookery books include Sweet Tooth and A Zombie Ate My Cupcake.
See more of Lily Vanilli’s recipes
Lily Vanilli

Lily Vanilli

Artisan baker Lily Vanilli - aka Lily Jones - has her own beautiful vintage-style bakery in east London. Her cool cookery books include Sweet Tooth and A Zombie Ate My Cupcake.
See more of Lily Vanilli’s recipes

Ingredients

  • 180g plain flour, sifted
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ freshly grated nutmeg
  • a pinch of ground cinnamon
  • 170g unsalted butter, at room temperature
  • 215g caster sugar
  • 3 eggs, separated
  • 1 tsp vanilla extract
  • 125ml whole milk
  • 3 rashers smoked back bacon
  • 1 tbsp maple syrup, for brushing, plus extra for drizzling
  • 12 whole pecans, toasted
For the frosting:
  • 30g unsalted butter, at room temperature
  • 150g icing sugar, sifted
  • a few drops of vanilla extract
  • 60ml double cream

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. In a bowl, whisk together the flour, baking powder, salt and spices; set aside.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy, around 7-10 minutes. Beat the egg yolks in one at a time until evenly incorporated, then add the vanilla extract.
  4. Add one third of the dry ingredients to the wet mixture, followed by a splash of milk. Repeat until all the dry ingredients and milk are added; mix evenly.
  5. In a large bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the cake mixture in two parts.
  6. Divide the batter evenly between the holes of a buttered 12-hole cupcake or muffin tin and bake for 15 minutes, or until just brown and a toothpick inserted into the centre of a cake comes out clean.
  7. Remove from the oven and leave to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
  8. Turn the oven up to 220°C, fan 200°C, gas 8. Lay the bacon rashers out on a baking tray lined with foil and brush with the maple syrup. Bake for 20 minutes or until crisp. Cut the bacon into 12 small strips.
  9. To make the frosting, beat the butter for 2 minutes until soft, then add the icing sugar, vanilla extract and double cream, beating until smooth and creamy. Pipe the frosting on to the cooled cakes, then top with a toasted pecan, a strip of crispy bacon, a drizzle of maple syrup and a grinding of cracked black pepper.

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