Redi-cake

with bacon-cheese frosting



 

Serves: 4

 

Ingredients

For the Redi-cake:

  • 200 g Redi
  • Half an onion
  • 3 eggs
  • 1 handful of grated cheese
  • 1 tbsp olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper

For the bacon-cheese frosting:

  • 200 g icing sugar, sifted
  • 40 g bacon fat
  • 40 g butter
  • 60 g of mascarpone cream cheese
  • 90 g grilled bacon, chopped

Method

For the cake:

  1. Preheat the oven to 200ºC
  2. Wash the Redi, cut into pieces and cook in boiling water for 4-5 minutes
  3. Drain the Redi, allow to cool a little and finely chop
  4. Finely chop the onion
  5. Put a little olive oil in a frying pan
  6. When the oil is hot, add the onion and fry for a few minutes
  7. Next, add the chopped Redi and a little salt to the frying pan
  8. Sauté the onion and Redi for 2-3 minutes
  9. In a bowl, add the cooked onion and Redi, the beaten eggs and cheese
  10. Mix well with a spoon
  11. Grease some moulds, fill with the mixture and put in the oven
  12. Bake in the oven for 20 minutes or until a skewer comes out clean
  13. Once cooled, put the fresh bacon-cheese frosting on top
  14. It is presented as a classic cupcake

For the bacon-cheese frosting:

  1. Fry the chopped bacon 
  2. Put the softened butter and 50 gr bacon fat in a bowl and whisk together
  3. Slowly sift in the icing sugar until well mixed together
  4. Add the mascarpone and fried bacon, mix it
  5. Put the frosting in a piping bag with a swirl tip

Tips & tricks

You can use a knife, mincer or food processor to cut the Redi.
If you use too much cheese, the muffin may begin to inflate and the cheese ooze out. Don’t worry about it; they won’t be as pretty, but they will still be delicious.