Savoury Liver and Pignoli Loaf
6,2 / 10
1 hr 10 min.
Serve with Fruit chutney, salad and your favourite cheese for a picnic lunch
Preheat oven to 180°C (160° fan) | 350F | gas 4.
Heat the butter in a pan and cook the chicken livers until pink in the centre. Set aside to cool.
Whisk the eggs and sugar together until pale and thick.
Sieve the flours, baking powder and salt into a bowl, then fold into the eggs.
Stir in the oil until incorporated, then add the chicken livers, pine nuts and thyme.
Grease and line a loaf tin, pour the mixture in, then bake in the oven for about 40-45 minutes until a skewer inserted into the middle comes out clean.
Remove to a wire rack and allow to cool.