Liver cake problem

[shivvy]

I know this sounds gross as hell but I make liver cake as training treats for my pup. The basic recipe is liver, milk, egg and flour blitzed in the food processor then tipped into a greased and floured baking tray and put in a 160 oven for approx 12 minutes. The idea is to take it out, allow to cool and then cut into training/bite size pieces. However when I go to chop it up the top layer seems to seperate from the rest of the cake. Sometimes when I look through the oven window as it is cooking, the top seems to raise up in a big bubble and then eventually lower again. Although I know the idea of liver cake sounds repulsive, do any of you bakers have any idea what I am doing wrong? Do I need to . . . change the temp, cook it for longer, change the recipe etc? Thanks

[merciasounds]

Okay.i was intrigued, and for the sake of science, i tried it on my doggies. It kinda bubbled at a lower temp, but obviously didn't detract from the flavour as they gobbled it up. Second batch i cooked it quick. They looked at me. Paddy's look was def, 'I've just tasted almost this, but this is sh*t and left it.
Portia kinda sniffed it. She nibbled, but looked at me so much as to say, 'I want the other stuff, cooked slowly'
Add either a couple of raw eggs, or some beef dripping. Clean plates all round!!!!

[shivvy]

My pup loves it no matter how it turns out!
What I'd like to know is how to stop the top from seperating from the rest of it. In case it is relevant, the cake is only ever approx 1cm deep.