¼ cup (40 g) all-purpose unbleached flour

¼ cup (30 g) corn flour

1 tsp baking powder

½ cup (55 g) grated carrot

2 tbsp (30 ml) vegetable oil

1 egg

2 oz (55 g) chicken livers, trimmed and chopped

3 tbsp vegetable baby food purée

1 dog biscuit

Place the rack in the middle position. Preheat the oven to 350°F (180°C). Butter and flour a 1-1/2-cup (375 ml) ramekin.

Combine the flours and baking powder in a bowl.

In another bowl, mix the carrots, oil and egg with a hand-held mixer. Add the dry ingredients alternating with the livers.

Place the batter in the ramekin. Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean. Let cool on a rack. Run a thin knife blade around the edge of the cake pan and unmould.

Spread the baby food purée on the top of the cake and garnish with the dog biscuit.

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