Liver Galore Cake

Introduction & Inspiration

Eating liver shouldn't be an ordeal; it should be a delightful treat. One of the best ways I like to prepare it is in a mousse-like form, where the taste is subtle and the texture varied, allowing you to truly appreciate this remarkable, micronutrient-rich food.

It's a wonderful cake to make for special occasions, such as birthdays or parties. It also has a great PKD ratio.

So go on, give it a try. You may just come to love liver!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

(To Note: The cake will need to set in the fridge for 3+ hours)

Cooking Time

Less than 30 minutes

Serving Size

1 x Liver Galore Cake (11cm Diameter)

Main Ingredients:

Base:

20g Beef Liver*

50g Beef Crackling

Salt To Taste

Topping:

180g Beef liver*

Salt To Taste

Decoration:

20g Dehydrated Liver Sheet (or Raspberry Fruit Sheet - Optional)

Recipe Instructions

Place all the beef liver into a high speed blender with some salt. Liquidise the beef liver well.

Base:

To make the base, warm the beef crackling (stove or microwave) and place it in a mini blender. Blend the crackling into a paste.

Add the paste, together with 20ml of the liquidised beef liver into a small pan. Cook on low heat for 3 or so minutes, stirring often.

Once cooked, remove the pan from the heat.

Line and grease a 11cm springform circular tin. Add the base ingredients into the tin using a spatula. Use the back of a spoon to press the base ingredients down into the tin so that the top is nice and level.

Topping:

While the base is cooling, add the remaining liquidised beef liver to the pan and cook on low heat for 3 minutes. Stir the mixture continuously during the cooking process so that the ingredients do not stick to the pan. The mixture will become reasonably thick.

Once cooked to your liking, add the mixture back to the blender and blend until smooth.

Use a spatula to add the mixture to the tin. Use a spoon to smooth the liver over the base and ensure the top is nice and level.

Allow the cake to cool, before covering and adding the tin to the fridge for 3 hours or until set.

Remove the cake from the fridge and uncover. Carefully remove the cake from the springform tin and use a spatula to transfer the cake onto a serving plate.

Decoration (0ptional):

Cut some strips of dehydrated liver (or raspberry fruit sheet) using a pizza cutter or scissors that create a nice zigzag edging. The strip should be wide enough to cover the outside of the cake. Place the strip around the cake.

Add a few extra thin zigzag strips over the top of the cake for decoration should you wish.

If you are not eating the cake immediately, then cover and place back in the fridge. Otherwise, slice up the liver cake and enjoy your liver galore experience!

Tips

*This recipe works really well with veal liver too, so be sure to try that option as well.

For those that can eat it, Raspberry Fruit Sheet makes a nice cake decoration and also pairs very well with liver.

Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).

Any fruit should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition.

Check out my Beef Crackling, Dehydrated Liver Sheet and Raspberry Fruit Sheet recipes for instructions on how to make these.

Video

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