WRITERS ABROAD MAGAZINE: THE THIRD SPACE
RECIPES
From the Canine Cake collection by Sue Borgersen:
Liver and Sweet Potato (or Banana)
Birthday (or anytime) Cake for Dogs.
Ingredients:
1 lb sliced liver, steamed until no longer pink (at least 15 minutes)
drained, cooled and ground fine in a food processor
1 large sweet potato boiled* until tender and mashed (or puree two bananas).
*Tip - your sweet potato can be boiled in the juices drained from the steamed liver.
2 eggs
1 tbs oil
1 cup (85g) of oats
5 oz or (140g) of flour (we use gluten free rice flour)
Optional Frosting:
1/2 cup (300g) pureed cooked beetroots (for your diva dog)
1/2 cup (225g) pureed cooked blueberries (for your dapper dog)
a good dollop of cream cheese
Method:
For the cake, beat all ingredients together until you have a good looking batter. Pour into
greased and lined cake tin (we have a bone shaped silicone cake pan which doesn’t need
lining or greasing.)
Bake at 350 F (180 C) for approx 40 minutes or until firm to the touch. Leave to cool.
For the frosting, blend cream cheese with the pureed beetroot or blueberries until smooth
and spread over and around the cool cake. Decorate to your heart’s content.
If you just don’t fancy liver, substitute pureed sardines, vegetables and/or fruit.
The above cake can be cut into small cubes and will make perfect meals-to-go for picnics.
It will keep for three days in the fridge, a month in the freezer. But we are lucky if it lasts
a day.
Next time: Fish Cakes and No Fail Pill Pockets.
31 | November 2016