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My recipe

Seafood cake

When I decided to make this cake, I didn’t have any hope for any special and worth writing result. I just had to use up the leftovers in my fridge. Even that there are several ingredients in the recipe I don’t like, like the ink and capers, I still enjoyed the finished and subtle flavours of the cake.

Seafood cake

  • 80 g wheat AP flour
  • 1 can (80 g) tuna in oil
  • 10 large cooked shrimps, thinly sliced
  • 1 medium-range egg
  • 100 g cooked octopus, thinly sliced
  • 1 tbsp chopped dill
  • 1 tsp baking powder
  • 1 tbsp chopped capers
  • 10 smoked mussels
  • 2 tbsp vegetable oil
  • 1/2 - 1 tsp sugar
  • 1/2 - 1 tsp salt
  • 6 - 8 g sepia ink
  • Black pepper (lemon)
  • In a bowl combine the tuna (with its oil), 2 tbsp vegetable oil, egg, salt, pepper and sepia ink. Mix with the mixer
  • Sieve together the flour and baking powder
  • Into the bowl with the egg add the mussels, capers, pieces of the shrimps and octopus, dill
  • Gradually add in the flour and mix to combine
  • Grease the cake tin, sprinkle with the bread crumbs
  • Transfer the batter into the cake tin and bake at 190C for 35 min
  • Take the cake out, leave for 3-5 min in the tin and then cool down on a wire rack

I think you can take any seafood you have, even frozen ones (defrost first and cook if needed) The cake goes perfectly with the green salad and creme-fraiche sauce.