Cut out parchment paper to fit the cake pan. Grease the cake pan with olive oil, then place the parchment paper in the pan.
Microwave the Brussels sprouts at 600 W for 1 minute and 20 seconds.
Quarter the Brussels sprouts from Step 2.
Roughly chop the anchovies into 7-8 mm pieces.
Slice 5 g of Parmigiano Reggiano with a peeler and grate the remaining 15 g.
Combine the egg and heavy cream in a bowl and mix well.
Sift the pancake mix into the bowl from Step 6.
Mix until there are no more lumps.
Add the Parmigiano Reggiano from Step 5, the mayonnaise, the anchovy olive oil, and the salt to Step 8 and combine until even.
Add the brussels sprouts from Step 3, and half of the anchovies from Step 4 to Step 9 and combine.
Grind some black pepper into the bowl from Step 10.
Pour half of the cake batter from Step 11 into the cake pan from Step 1.
Top with the remaining Brussels sprouts, anchovies, and half of the sliced cheese from Step 6.
Pour the remaining cake batter into the cake pan from Step 13 and top with the rest of the Brussels sprouts and the rest of the cheese.
Bake for 40 minutes in a 180°C oven. Once a skewer can be removed cleanly, it's done.
Once cooled, remove from the pan and place on a cooling rack to cool completely.
Story Behind this Recipe
Cake sale is so fun to make because it can be made with various combinations of ingredients. The first rule I have when making a recipe is "Use your favorite ingredients with your favorite ingredients," so I tried making this cake with my favorite Brussels sprouts and anchovies.
The Brussels sprouts are microwaved in advance to prevent them from releasing moisture while baking in the cake. The olive oil from the anchovies will taste like anchovies, so only add a little bit. Since the anchovies are salty, you only need to add a small amount of rock salt to the batter.