Step-by-Step Guide to Prepare Favorite Brussels Sprouts & Anchovy Cake Sale

Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade Brussels Sprouts & Anchovy Cake Sale. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Brussels Sprouts & Anchovy Cake Sale, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brussels Sprouts & Anchovy Cake Sale delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Brussels Sprouts & Anchovy Cake Sale using 9 ingredients and 16 steps. Here is how you cook that.

Cake sale is so fun to make because it can be made with various combinations of ingredients. The first rule I have when making a recipe is "Use your favorite ingredients with your favorite ingredients," so I tried making this cake with my favorite Brussels sprouts and anchovies. The Brussels sprouts are microwaved in advance to prevent them from releasing moisture while baking in the cake. The olive oil from the anchovies will taste like anchovies, so only add a little bit. Since the anchovies are salty, you only need to add a small amount of rock salt to the batter. Recipe by caterina

Ingredients and spices that need to be Prepare to make Brussels Sprouts & Anchovy Cake Sale:

1. 100 grams Pancake mix
2. 100 ml Heavy cream
3. 2 Eggs
4. 20 grams Parmigiano Reggiano
5. 1 tbsp Mayonnaise
6. 1 tbsp Oil from the anchovies (olive oil)
7. 1 Rock salt
8. 6 Brussels sprouts
9. 30 grams Anchovies

Instructions to make to make Brussels Sprouts & Anchovy Cake Sale

1. Cut out parchment paper to fit the cake pan. Grease the cake pan with olive oil, then place the parchment paper in the pan.
2. Microwave the Brussels sprouts at 600 W for 1 minute and 20 seconds.
3. Quarter the Brussels sprouts from Step 2.
4. Roughly chop the anchovies into 7-8 mm pieces.
5. Slice 5 g of Parmigiano Reggiano with a peeler and grate the remaining 15 g.
6. Combine the egg and heavy cream in a bowl and mix well.
7. Sift the pancake mix into the bowl from Step 6.
8. Mix until there are no more lumps.
9. Add the Parmigiano Reggiano from Step 5, the mayonnaise, the anchovy olive oil, and the salt to Step 8 and combine until even.
10. Add the brussels sprouts from Step 3, and half of the anchovies from Step 4 to Step 9 and combine.
11. Grind some black pepper into the bowl from Step 10.
12. Pour half of the cake batter from Step 11 into the cake pan from Step 1.
13. Top with the remaining Brussels sprouts, anchovies, and half of the sliced cheese from Step 6.
14. Pour the remaining cake batter into the cake pan from Step 13 and top with the rest of the Brussels sprouts and the rest of the cheese.
15. Bake for 40 minutes in a 180°C oven. Once a skewer can be removed cleanly, it's done.
16. Once cooled, remove from the pan and place on a cooling rack to cool completely.

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