Nice Cake. Step by step recipe
In the north of Spain it is customary to make fish cakes, such as the highly valued cabracho or the bonito. This traditional Cantabrian dish is a delicious way to prepare bonito or fresh tuna. The fresh fish, once clean of skin and bones, is cooked with onions and tomatoes, a stew that will serve as the basis for this tuna cake, a step-by-step recipe, which is finished in a bain-marie.
It is usually served with a homemade tomato sauce or a little mayonnaise.
Ingredients for 4 people.
500 gr. bonito or fresh tuna, clean of skin and bones, 2 very ripe tomatoes, 1 onion, 3 eggs, 2 tablespoons of breadcrumbs, 100 cc. virgin olive oil, a teaspoon of butter, salt, pepper, lemon juice.
Once clean of skin and bones, cut the tuna or bonito into cubes. Sauté the fish in a thick-bottomed casserole together with the julienned onion, in the olive oil.
Cook for 5-6 minutes over low heat, stirring frequently. Add the diced tomatoes and simmer, covered, for about 10 minutes. Blend everything together with a mixer and add the eggs, lightly beaten, salt, ground pepper and the strained lemon juice.
Stir well and transfer to a baking pan greased with butter and sprinkled with breadcrumbs. Cook in a bain-marie in the oven preheated to 180º for an hour, or until you see that it is well cooked and golden on the surface.
For the water bath, we will put a tray with very hot water, and inside we will put the mold with the cake. The water should cover half the height of the pan. The tray, with the mold inside, is inserted into the center of the oven, to cook.
Once ready, remove from the oven and let cool. Unmold and serve cut into individual portions.
Preparation time: 20 minutes.
Cooking time: 60 minutes.
You can accompany this nice cake, step by step recipe, with a homemade tomato sauce or a little mayonnaise. It can be taken cold or warm.