Chicken liver cake

Looking for some quick treat for your guests? This tasty liver cake preparation will take you only 40 minutes.

Chicken liver cake


300 g chicken livers

8 eggs

6garlic cloves

1 cup chopped parsley

1 tsp salt

1 tsp pepper

10 slices bread, toasted

500 ml pouring cream

250 ml milk

Butter for greasing

¼ cup flour


Preheat oven to 160°C. Place chicken liver, egg yolks, garlic, parsley, salt and pepper in a food processor. Process for 2 minutes or until an even consistency.

Break the toast into small pieces and place in a large bowl. Add cream, milk and liver mixture. Stir and set aside.

Whip egg whites until stiff peaks form. Incorporate into the liver mixture. Set aside.

Generously grease a 6 cm-deep baking mould with butter, then dust with flour. Pour liver mixture into the mould.

Fill a large tray with water, and place the mould in the tray. Bake for 40 minutes or until golden brown and evenly cooked.

Bon appetite!

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