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.