Cake Mahabad

Ingredients for 8 servings:

• ½ stalk(s) leek
• 1 tbsp margarine, Deli Reform
• 2 tbsp sesame seeds
• ½ tsp cumin
• 1 tsp mustard seeds, yellow
• 5 peppercorns
• 3 almonds, bitter (can be omitted)
• 100 g lentils, red
• 100 g corn kernels
• 100 g buckwheat
• 1 bag of baking powder (cream of tartar)
• 1 ½ tsp herbal salt
• 1 pinch(s) of cane sugar
• 2 cup(s) mineral water, carbonated
• 150 g cheese, approx. Gouda 48%, coarsely grated
• 2 eggs
• 500 g frozen vegetables (e.g. cauliflower + broccoli + carrot mix)
• Cheese, Gouda, to cover
• Paprika granules

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / own recipe

0.5 sliced ​​leeks + sautéed in 1 tbsp Deli Reform margarine, cool. 2 tbsp unhulled sesame seeds + 0.5 tsp cumin + 1 tsp mustard seeds + 5 peppercorns + 3 bitter almonds toasted in a dry pan. Cool + grind with red lentils + corn kernels (not popcorn) + buckwheat. Cream of tartar baking powder + herb salt + raw cane sugar, mix everything together. Stir in 2 cups carbonated mineral water + coarsely grated Gouda + frozen vegetables (e.g. cauliflower, broccoli + carrots) + the leek. Put everything in a 26 cm Æ springform pan lined with baking paper, smooth down + cover with grated Gouda, then paprika granules. If you don’t use cheese, put a lid on it or cover with aluminum foil, otherwise it will dry out. Bake at 160°C fan oven for about 70 minutes without preheating. Or at 180-190°C without fan oven, with preheating, for about 50-60 minutes.