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My recipe
Seafood cake
Introduction
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.
- 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
Thoughts and Ideas
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.
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