I made liver cake for my little dog, Puzzle. I invented the recipe myself. Here’s how I made it.
First, I purchased the ingredients, including some beef liver:
I unwrapped the liver and rinsed it in a colander:
Then, I put some olive oil into a pan and the liver also into the pan. I use a hotplate.
Looks, er, yummy, eh? Puzzle thought so. I put a lid on the pan and kept it at low heat. Depending on the thickness of the liver and your heating element, you may put it at higher heat.
That’s metric, not Fahrenheit. I flipped it over and then cooked it on its other side:
I cut the liver into small pieces, about 1cm. Here’s the entire liver cut up:
I turned on the mixer:
I emptied the extra gravy into the mixer, too!
Guess what happens when you blend these? You get liver fluff:
This is ground up flax seeds, flax seed powder:
I put roughly 1 cup of rice flour into a bowl and added about 1/4 cup of flax seed flour. I mixed the flours together. I emptied the fluff into a large bowl. I blended the flours in by hand, also adding two eggs and a spoonful of olive oil:
Here is the mixture, now in a glass baking dish. Please oil the baking dish before putting the mixture inside.Now, since I don’t have an oven, I did the following. I put the cake into a large pot with less than an inch of water inside. I covered the pan with an empinada screen at first, then realized I’d better use a regular lid.
Oh, what a sucker I am!
Now, while it’s cooking, I got a carrot. Guess what this is for?
Cut off a short bit of the carrot and then cut it into flat pieces:
Cut each flat piece into strips. Now, I have nine candles!
Cut the pepper to make letters for the cake! Can you guess what this says?
Look! The cake is done! It’s kinda firm, but still, spongy.
Puzzle is so hungry!
What to do next? You want the cake to cool somewhat. Run a knife around the edges. Then, put a plate or cookie sheet over the pan, and flip it!
That’s all, folks! Happy birthday, Puzzle. I’d say, “Till next year,” but we got leftovers! Till tomorrow!