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Mediterranean

Chanchigorri Cake

A rustic flat cake from Navarre and the Basque Country, made with txantxigorri — the crisp pork cracklings left from rendering lard — bound into a lightly sweetened dough scented with anise and lemon. Crumbly, savoury-sweet and traditionally eaten at village fiestas with a glass of cider.

SnacksLunch & dinner
50 min20 prep · 30 cookEasy681 kcalper serving
Chanchigorri Cake

Method

  1. Heat the oven to 180C. Chop 45 g of pork cracklings as finely as you can with a heavy knife — they should end up in irregular pieces no bigger than a lentil, not a paste. Warm them for 1 minute in a dry frying pan over a low heat so the fat loosens and the pieces separate, then tip onto a plate and leave to cool completely.
  2. Grease a 14 cm round tin or a small ovenproof pan with 1 tsp of lard, working it right up the sides with your fingers. Crush 0.5 tsp of anise seeds in a mortar or under the flat of a knife to release the perfume.
  3. In a bowl, whisk 1 egg with 30 g of caster sugar until pale and slightly foamy, about 1 minute. Whisk in 2 tbsp of whole milk, 1 tsp of anise liqueur, 0.5 tsp of finely grated lemon zest and the crushed anise seeds.

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Per serving

681kcal
21gprotein
117gcarbs
14gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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