Cake with Zucchini Bacon and Goat Cheese

Ingredients:

• 1 large zucchini, shredded
• 4 slices of bacon, chopped
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 cup olive oil
• 1/4 cup honey
• 2 eggs
• 1/2 cup goat cheese, crumbled
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) cake pan with cooking spray and set aside.
2. In a medium skillet, cook the chopped bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain.
3. In the same skillet, sauté the shredded zucchini over medium-high heat until softened and slightly browned, about 5-7 minutes. Remove from heat and set aside to cool slightly.
4. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
5. In a separate bowl, whisk together the olive oil, honey, and eggs. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the cooked zucchini, crumbled goat cheese, parsley, and chopped bacon until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth out the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and allow it to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
9. Serve the cake warm or at room temperature. Enjoy!

Verdict:

This savory cake is a unique twist on a classic dessert. The zucchini bacon and goat cheese add a delicious salty flavor to the sweet honey and olive oil batter. Perfect for a brunch or as a unique appetizer, this cake is sure to impress your guests.

Serving suggestions:

For a brunch: Serve this cake alongside a fresh fruit salad and a mimosa or Bloody Mary. For an appetizer: Cut the cake into small squares and serve with a side of honey mustard dipping sauce.