I’ve had quite a few requests for the recipe I used for making liver cake on boxing day, so here it is!
Liver cake recipe
500g liver (lambs is less smelly than pig)
450g self-raising flour
½ pint milk (or water)
This smells a lot, so the trick is to minimise the time that you’re dealing with ingredients.
Preheat oven to 180 C. I use two 7” lined round cake tins, prepared in advance. Open kitchen windows. Close kitchen door to avoid totally stinking out the rest of your house (preferably with your greyhound on the other side of it so not pestering for a taste).
Pulverise the liver in a blender/food processor until really smooth, then some more to be sure. Add the eggs. Put a clothes peg on your nose. Add the flour. When it is well mixed in (which is quite hard work), add the milk/water.
Cook for around 45 mins.
All weight/timings are approximate, it varies depending on how much liver I have. Greyhounds don’t care too much if cake doesn’t rise properly or is a bit lumpy as long as it’s cooked through.
Try to keep greyhound under control until it cools enough to chop. Can be frozen.
Seen here – quantity made with 1.2 kg liver.