John Myers
Ingredients for 4 servings:
- 2 stalk(s) leeks
- 1 onion(s)
- 200 g bacon, diced
- 3 eggs
- 200 g sheep’s cheese or shepherd’s cheese
- 100 g cheese (Emmental)
- 1 cup sour cream
- 80 g flour (e.g. whole grain spelled)
- 1 tsp baking powder
- Herbs to taste (e.g. parsley)
- salt and pepper
- nutmeg
- Fat for the mold
- Flour for the mold
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
Peel the onion and slice into rings or half rings. Slice the leek into rings. Fry the bacon cubes in the pan and fry. Add the leek and onion and sauté until translucent. Set aside and let cool. Meanwhile, grate the feta cheese and Emmental cheese. Beat the eggs in a bowl, stir in the flour and baking powder. Add the sour cream and fold in together with the grated cheese. Mix with the cooled bacon and leek mixture. Add chopped herbs to taste and season with spices to taste. Pour the mixture into a greased and floured springform pan and smooth it down. If you like, you can also sprinkle grated Emmental cheese over the mixture. Bake in a preheated oven at 180°C (fan oven) for about 45 minutes until golden brown. The cake can be served hot or cold.
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