Chicken Liver Cake with Balsamic Caramel Recipe

Ingredients:

• 500g chicken livers, trimmed and cleaned
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 4 eggs
• 200g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 100g unsalted butter, melted
• For the balsamic caramel:
• 75ml balsamic vinegar
• 75g caster sugar

Instructions:

1. Preheat your oven to 180°C (fan assisted).
2. Grease and line a 20cm cake tin.
3. Heat 1 tablespoon of olive oil in a frying pan over a high heat.
4. Add the chicken livers and cook for 3-4 minutes, until they are browned on the outside but slightly pink in the middle.
5. Remove the chicken livers from the pan and set aside to cool.
6. Using the same pan, cook the chopped onion and garlic until softened and translucent.
7. In a large bowl, whisk together the eggs, flour, baking powder, salt and pepper until smooth.
8. Add the melted butter and whisk again until fully combined.
9. Add the cooled chicken livers and the cooked onion and garlic to the bowl.
10. Using a hand blender, blend all the ingredients together until you have a smooth batter.
11. Pour the batter into the prepared cake tin.
12. Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and an inserted skewer comes out clean.
13. Remove from the oven and allow to cool for 10 minutes in the tin.
14. In the meantime, prepare the balsamic caramel by combining the balsamic vinegar and caster sugar in a small saucepan over medium-high heat.
15. Stir continuously until the sugar is dissolved and the mixture thickens, about 5-8 minutes.
16. Remove from the heat and pour the caramel over the top of the cooled cake.
17. Serve warm or at room temperature.

Verdict:

This chicken liver cake with balsamic caramel is a unique and delicious savory cake that will impress your guests. The chicken livers add richness and depth of flavor to the cake, while the balsamic caramel provides a sweet and tangy contrast. It’s perfect as a starter or as part of a buffet-style meal.

Serving Suggestions:

Serve this cake as a starter with a mixed green salad or roasted vegetables on the side. It would also make a great addition to a charcuterie board alongside other cured meats and cheeses. Alternatively, serve as a main course with a side of creamy mash and some steamed vegetables.