It was a long time that I had not cooked the cake’s salty, but the arrival of beautiful days has made me change my opinion. Yes, because the cake is just perfect for a picnic or for a light lunch and this is precisely what I want. In the market, there is a producer of poultry, and this time I let myself be tempted by the foie because I admit I love it ! Good and then I also saw that day the first zucchini and a beautiful bunch of chives so I decided to (sell the trailer ?! Oulala great cinematic references !!!). Good and the result is not that bad because Mr has devoured almost half at lunch (yeah, it must be well feed it’s ptites beasts there, the test in the bikini them, they know not!!!!!).

For a change, try it with the gizzards is delicious !

Cake and poultry livers and zucchini {without milk}

Ingredients (for 1 cake)

  • 150 g of flour semi-complete
  • 200 g of poultry livers
  • 1 zucchini
  • 3 eggs
  • 10 cl of oat milk
  • 5 cl of oil
  • 1/2 bunch of chives
  • 1 sachet of chemical yeast
  • Salt and pepper


Preheat the oven to 170°.

Cut the livers into chunks and fry them in a pan with a drizzle of olive oil for 5-6 minutes over a high heat and stirring regularly.

Cut the courgette into small dice and snip finely with the chives

Mix together the flour, baking powder, salt and pepper.

In another bowl, beat the eggs with the oil and the oat milk. Assemble the two preparations without too much work the dough and then add in the livers of poultry, zucchini and chives.

Pour the preparation in a cake mold non-stick.

Bake for 45 minutes.

Enjoy once cooled.

Written by Doc

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