Liver Cake with Apple and Nuts
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.
The modern liver cake combines tender liver layers, apple, crunchy nuts, and a light yogurt sauce. An updated, lighter, and festive version of the classic dish that impresses with both flavor and presentation.
- 400 g chicken liver
- 1 medium apple (sweet-tart)
- 40 g walnuts or almonds
- 1 carrot
- 1 onion
- 3 eggs
- 2 tbsp oat flour or chickpea flour
- 80 g plain yogurt
- 1 tbsp olive oil
- salt, pepper, nutmeg — to taste
- fresh herbs for garnish
- 1
Clean the liver and blend it until smooth and creamy.
- 2
Finely chop the carrot and onion, then lightly sauté them in olive oil.
Apple and Nuts:- 3
Slice the apple thinly; you can lightly sauté it or leave it fresh for contrast.
- 4
Chop the nuts into small pieces to add crunch.
Layers:- 5
Beat the eggs, then add the liver, flour, salt, pepper, and a pinch of nutmeg.
- 6
Cook thin liver layers on a non-stick pan for 2–3 minutes on each side.
Assembling the Cake:- 7
Spread a little yogurt on the first layer, then add sautéed carrot and onion, apple slices, and some nuts.
- 8
Alternate layers and fillings until all ingredients are used.
- 9
Spread yogurt on the top layer and garnish with nuts and fresh herbs.
Resting:- 10
Refrigerate the cake for 1–2 hours to allow the layers to meld and make slicing easier.
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