Liver Cake with Apple and Nuts
Ingredients
Instructions
Liver and Vegetables:
Clean the liver and blend it until smooth and creamy.
Finely chop the carrot and onion, then lightly sauté them in olive oil.
Apple and Nuts:
Slice the apple thinly; you can lightly sauté it or leave it fresh for contrast.
Chop the nuts into small pieces to add crunch.
Layers:
Beat the eggs, then add the liver, flour, salt, pepper, and a pinch of nutmeg.
Cook thin liver layers on a non-stick pan for 2–3 minutes on each side.
Assembling the Cake:
Spread a little yogurt on the first layer, then add sautéed carrot and onion, apple slices, and some nuts.
Alternate layers and fillings until all ingredients are used.
Spread yogurt on the top layer and garnish with nuts and fresh herbs.
Resting:
Refrigerate the cake for 1–2 hours to allow the layers to meld and make slicing easier.
Modern Liver Cake with Apple and Nuts: A Fresh Take on a Classic
History of the Dish
Liver cake became popular in Ukrainian households in the 1980s–1990s and quickly became a symbol of the festive table. Back then, it was made with fluffy liver layers, plenty of mayonnaise, and sautéed vegetables. It was a time-consuming dish, but it always impressed guests with its appearance and tender texture.
Over the years, the recipe evolved: the amount of fat was reduced, lighter sauces were added, new textures appeared, and the presentation became more modern. The 2026 version is a natural step in this evolution, where tradition meets healthy eating trends.
The Idea Behind the Modern Recipe
The updated concept focuses on three main highlights:
- Tender liver layers
- Light, fresh sauce
- Unexpected notes from apple and crunchy nuts
The apple adds freshness, a slight tang, and fruity aroma, while the nuts bring texture. Replacing traditional mayonnaise with yogurt makes the cake lighter, more delicate, and gives it a more “European” taste while retaining the classic flavors.
How the Flavor Comes Together
This cake is all about balance:
- Soft layers form the base
- Vegetables add sweetness and depth
- Apple brings a fresh accent
- Nuts provide a satisfying crunch
The yogurt unites all components into a perfectly harmonious composition. The dish retains nostalgic charm but is presented in a modern format, perfect for a festive table or a Pinterest-worthy post.
Why You Should Try It
Liver cake with apple and nuts is more than just a new recipe — it’s a reinterpretation of a classic. It:
- Looks beautiful
- Cuts easily
- Holds its shape well
- Has a pleasant, fresh texture
It’s ideal for those who value tradition but want to serve something modern, lighter, and flavor-packed. Most importantly, it combines simple preparation with a restaurant-style aesthetic.
Frequently Asked Questions
Can I substitute chicken liver with another type of liver?
Yes, you can use turkey or beef liver, but the taste and texture may vary slightly.
Which type of apple is best to use?
Sweet-tart varieties, such as Gala or Renette, pair well with liver.
Can I make the cake without nuts?
Yes, you can omit the nuts or replace them with seeds (pumpkin, sunflower) for a lighter texture.
Is it possible to make the cake without flour?
Yes, but the cake will be more delicate and less structured. You can use alternatives like ground oats or starch.
Can I substitute yogurt with mayonnaise or sour cream?
Yes, but yogurt makes the cake lighter and fresher, while mayonnaise or sour cream makes it richer.
How long can I store the cake in the fridge?
In an airtight container, the cake can be stored for up to 2–3 days.