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1
Cut out parchment paper to fit the cake pan.
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2
Grease the cake pan with olive oil, then place the parchment paper in the pan.
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3
Microwave the Brussels sprouts at 600 W for 1 minute and 20 seconds.
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4
Quarter the Brussels sprouts from Step 2.
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5
Roughly chop the anchovies into 7-8 mm pieces.
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6
Slice 5 g of Parmigiano Reggiano with a peeler and grate the remaining 15 g.
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7
Combine the egg and heavy cream in a bowl and mix well.
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8
Sift the pancake mix into the bowl from Step 6.
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9
Mix until there are no more lumps.
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10
Add the Parmigiano Reggiano from Step 5, the mayonnaise, the anchovy olive oil, and the salt to Step 8 and combine until even.
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11
Add the brussels sprouts from Step 3, and half of the anchovies from Step 4 to Step 9 and combine.
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12
Grind some black pepper into the bowl from Step 10.
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13
Pour half of the cake batter from Step 11 into the cake pan from Step 1.
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14
Top with the remaining Brussels sprouts, anchovies, and half of the sliced cheese from Step 6.
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15
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.
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16
Bake for 40 minutes in a 180C oven.
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17
Once a skewer can be removed cleanly, it's done.
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18
Once cooled, remove from the pan and place on a cooling rack to cool completely.
