Ingredients
- 400g Eskort Minced Bacon
- 1kg self-raising flour
- 15ml (1 tbsp) baking powder
- 125ml (½ cup) brown sugar
- 5ml (1 tsp) vanilla essence
- 5ml (1 tsp) salt
- 4 eggs
- 500ml (2 cups) amasi
- 250ml (1 cup) butter
- 125ml (½ cup) pumpkin seeds
Method
- Preheat the oven to 180°C.
- Fry the bacon over moderate heat until crispy and the fat has rendered.
- Combine the dry ingredients in a large mixing bowl, then add the fried bacon and pumpkin seeds.
- Melt butter in a small saucepan over a medium heat.
- Remove from the heat and add the amasi.
- Whisk the eggs into the mixture then add vanilla.
- Mix all the ingredients together until a smooth but thick batter forms.
- Line an oven tray or rusk pan with baking paper.
- Spread the batter evenly and bake for 30 – 40 minutes.
- Allow the rusk cake to rest in the pan overnight.
- Cut the rusk cake into fingers and dry in the oven at 60°C overnight.
Serve
Serve with a delicious cup of coffee or tea.
Store in an airtight container.
