Pigs ear cake

Nope this isn't a novelty-shaped kids' cake, Claude Bosi really does add strips of blanched pigs ears to a parmesan and parsley sponge you heard it here first!
Pigs ear cake
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 350 g pig's ears
  • 1 tsp baking powder
  • 125 g plain flour
  • 60 g parmesan
  • 50 g olive oil
  • 25 g parsley, chopped
  • 60 g softened butter, plus extra for frying
  • 2 eggs
  • green salad, with mustard dressing, to serve


1. Preheat the oven to 170C/gas 3. Heat a large pan of salted water until boiling. Add the pigs ears and simmer for 45 minutes, or until cooked through. Remove with a slotted spoon and leave to cool.

2. Mix the baking powder with the flour, parmesan, olive oil and salt and freshly ground black pepper, to taste, in a bowl.

3. Cut the pigs ears into strips and add to the flour mixture. Sprinkle over the parsley, and stir in the butter and eggs. Tip the mixture into a cake tin. Cook the cake for about 25-30 minutes, or until a skewer inserted into the centre comes out clean.

4. Remove the cake from the oven and allow to cool.

5. Once cooled, slice the cake. Heat a large knob of butter in a pan, add slices of the cake to the pan and fry until golden-brown.

6. Serve the cake slices with a green salad with mustard dressing.

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