- 1 tablespoon oil
- 4 rashers bacon, chopped
- 1 onion, chopped
- 2 medium carrots, grated
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup grated cheese
- 2 cup self raising flour
- 4 eggs, lightly beaten
- 1 cup buttermilk or milk
Preheat oven to 180C. Butter a deep 20cm cake tin and line with baking paper. Heat oil in a frypan over medium heat and cook bacon and onion, stirring frequently, for 5 minutes or until soft.
Leave to cool while grating carrot and cheese. Combine vegetables, cheese, bacon and onion in a bowl. Sift in flour and stir well to coat ingredients evenly (this prevents clumps of flour forming), then stir in eggs and milk. Pour into prepared tin and bake for 40 minutes or until golden and set in the middle.
Use a knife to make sure edges are not stuck to the pan, turn onto a wire rack and remove baking paper. Cut into serving wedges and serve warm.
- This cake is a twist on a zucchini slice recipe and another easy way to get vegies into the kids!
- Leftovers are great for (chilled) lunch boxes.
- Make this cake vegetarian by omitting the bacon. Add some salt or dried herbs to add more flavour.
- Recipe created by Melissa Hughes for Kidspot.