Hearty cake with leek and carrots

Ingredients for 1 servings:

• 2 stalk(s) leeks
• 2 m.-large carrot(s)
• ½ bunch flat-leaf parsley
• 3 m.-sized eggs
• 90 ml milk
• 4 tbsp natural yogurt
• 180 ml sunflower oil
• 100 g corn flour
• 100 g wheat flour
• 1 packet of baking powder
• 1 tsp salt
• ½ tsp pepper
• ½ tsp Pul Biber
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

a delicious side dish to fried fish

Slice the leek into very fine rings and grate the carrots. Finely chop the parsley. Using a mixer or whisk, combine the eggs with the milk, yogurt, and oil. Then add the two types of flour, the baking powder, and the spices to the egg mixture and mix well. Finally, fold the vegetables into the batter. Pour the finished batter into a greased dish (a 26cm springform pan or a tart pan works well) and bake in the oven at 170°C (340°F) with conventional heat for about 45 minutes. Allow to cool completely before eating so the flavor really develops. If you like, you can also sprinkle some sesame seeds on the cake for a better appearance. This hearty, simple cake is perfect as a side dish to fish, but also tastes great on its own at a cold buffet.