Anyone who knows me, knows that I hate cake. Most desserts actually. Lucky me! See this post for my previous birthday cakes. This year I decided to make a paleo lasagna and incorporate more vegetables into my day.
INGREDIENTS for BACON CAKE
- Bacon
- Zucchini, sliced lengthwise
- Sweet potato, sliced lengthwise
- 454g of ground turkey, seasoned with salt, pepper, oregano and whatever spices you like
- frozen spinach
- 1 egg
- bell peppers, cheese and other vegetables (optional)
- Non stick loaf pan
INSTRUCTIONS for PALEO BACON CAKE
Preheat oven to 350C.
Mix ground turkey with 1 egg.
Line loaf pan with bacon slices, allowing them to run over the sides for now. Fill the base of the pan with layers of sweet potato. I chose to put my vegetables and meat in an order that would hold the loaf together, but it really doesn’t matter.
Pat half the ground turkey into the pan and make sure all corners of the pan are covered. Layer with frozen spinach, then another layer of sliced zucchini, more meat and finally another layer of sweet potato.
Once all layers are in the pan, fold the bacon over the edges and tightly seal them. I chose to place some bacon slices horizontally across the loaf pan for additional security. Remember, this is going to be the bottom of your loaf. My horizontal bacon did not really reinforce the cake, but it was better than nothing.
Place in the oven and cook for 50 minutes. Using another flat tray or cookie sheet, flip the loaf over onto the cookie sheet and bake another 15 minutes. The loaf pan will be full of hot juices, so be careful! Might want to do this in the sink. Cut slices and enjoy!
This cake makes a great paleo birthday option, as well as a Sunday morning brunch option. You can make a larger loaf as a weekday meal and portion throughout the week!
