Ingredients
1 tbsp oil
4 bacon
chopped
1 onion
chopped
2 carrots
grated
1 cup frozen corn
1 cup frozen peas
1 cup grated cheese
2 cups self raising flour
4 eggs
lightly beaten
1 cup buttermilk or milk
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 deep 20cm cake tin
- 1 baking paper
- 1 frypan
- 1 bowl
- 1 knife
- 1 wire rack
Instructions
- 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.
Notes
Tip
This cake is a twist on a zucchini slice recipe and another easy way to get vegies into the kids!
Variation
Make this cake vegetarian by omitting the bacon. Add some salt or dried herbs to add more flavour.
Storage
Leftovers are great for (chilled) lunch boxes.
