Poultry Liver Cake with Parsley and Chestnuts Recipe

Preheat the oven to 180°C.

Quickly sauté the poultry livers with some of the chopped parsley and garlic. Set aside.

Mix the flour and the baking powder. Add the eggs one at a time, then the oil, followed by the milk.

Work the dough with an electric whisk until it is very smooth. Season with salt and pepper.

Add the chicken livers, whole chestnuts, and the remaining chopped parsley.

Butter a loaf pan and fill it two-thirds full.

Bake for about 1 hour, then let cool before slicing.

To finish, serve alone or with a salad.