I've just made liver cake for the first time. I would live to say that Poppy loves me more today because of me but to be honest its because i stink of liver lol.
1lb (450g) Liver (preferably Lambs or chicken, not pig) (or, replace liver with a 400g tin of pilchards/tuna)
8ozs (200g) S/R Flour or plain - I use plain wholemeal,
2 Eggs
1 teasp garlic powder,
Mixed herbs (if you want)
Put liver into a blender/food processor until the mixture is smooth, pink and runny [not too rigid a requirement if you prefer to make it a bit chunky]. Add eggs, flour and garlic powder and mix into cake mixture. If it's a bit too dry add a bit of milk. I do all of this in a food processor.
Pour into greased (I use that bacofoil 'Release' shiny side down) Swiss roll type baking tin and place in the oven [150] for around 30-40 minutes. After 20 mins I take tray out and score the cake if I use plain flour.
Leave to cool and cut into bite size pieces.
It can be frozen into individual bags
____________ regards,
Michelle
If you´re reading this, thank a TEACHER.
If you´re reading this in English, thank a SOLDIER
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