Ingredients Jump to Instructions ↓

  1. 350 g pig's ears

  2. 1 tsp baking powder

  3. 125 g plain flour

  4. 60 g parmesan

  5. 50 g olive oil

  6. 25 g parsley , chopped

  7. 60 g softened butter , plus extra for frying

  8. 2 eggs green salad , with mustard dressing, to serve

Instructions Jump to Ingredients ↑

  1. Pigs' ear cake Method 1. Preheat the oven to 170C/gas 3. Heat a large pan of salted water until boiling. Add the pigs’ ears and simmer for 45 minutes, or until cooked through. Remove with a slotted spoon and leave to cool.

  2. Mix the baking powder with the flour, parmesan, olive oil and salt and freshly ground black pepper, to taste, in a bowl.

  3. Cut the pigs’ ears into strips and add to the flour mixture. Sprinkle over the parsley, and stir in the butter and eggs. Tip the mixture into a cake tin. Cook the cake for about 25-30 minutes, or until a skewer inserted into the centre comes out clean.

  4. Remove the cake from the oven and allow to cool.

  5. Once cooled, slice the cake. Heat a large knob of butter in a pan, add slices of the cake to the pan and fry until golden-brown.

  6. Serve the cake slices with a green salad with mustard dressing.


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