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Egg Cake with Lingon and Bacon

Egg Cake with Lingon and Bacon
My twist on a classic egg cake is all about balance. The sweetness of the lingon berries pairs perfectly with the smokiness of the crispy bacon, creating a savory flavor that's hard to resist. I love serving this dish at a lazy brunch or as a satisfying main course - either way, it's sure to please. The combination of textures and flavors is a match made in heaven, and I think you'll find yourself coming back to this recipe again and again.
Ingredients
  • 1 1/4 cups (190g / ½ dl) all-purpose flour
  • 1 1/2 cups (375ml / 1 ½ dl) milk
  • 6 slices of crispy bacon, crumbled
  • 2 small eggs
  • 1/2 cup (120g) lingon berries
  • 2 tablespoons (30g) unsalted butter, melted
  • 1/2 teaspoon granulated sugar (1 tsk / 2.5ml)
  • 1/4 teaspoon salt (1 krm / 1.25ml)
  • Fresh chives for garnish
Instructions

1. Preheat oven to 375°F (190°C).

2. Grease a 9-inch (23 cm) round cake pan and set it aside.

3. Whisk together flour sugar and salt in a large mixing bowl.

4. Whisk eggs and milk until smooth in a separate bowl.

5. Add melted butter to the egg mixture and whisk until combined.

6. Gradually pour the egg mixture into the flour mixture whisking until smooth.

7. Fold in crumbled bacon and lingonberries.

8. Pour the batter into the prepared cake pan and smooth the top.

9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

10. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

11. Garnish with fresh chives and serve warm or at room temperature.

Tools
  • mixing bowl
  • whisk
  • measuring cups
  • cake pan
  • oven
  • wire rack

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