Leek cake

Ingredients for 4 servings:

• 3 stalk(s) leeks, depending on size maybe more
• 2 m.-sized onion(s)
• 40 ml olive oil
• 50 g butter
• Breadcrumbs and butter for the springform pan
• 130 g flour, type 405
• ½ tsp baking powder
• 4 m.-sized eggs
• 1 cup sour cream
• 250 g sheep’s cheese
• 250 g grated cheese (Emmental or Gouda)
• salt and pepper
• e.g. parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian meal that even meat eaters will rave about!

Clean and wash the leeks thoroughly. Then halve them lengthwise and cut into semicircles. Peel the onions and slice them into rings. Grease a springform pan and sprinkle with breadcrumbs. Heat the butter in a pan, add the leeks and onions, pour over the olive oil (spreading well!), and fry gently over low heat for about 10 minutes. Remove the pan from the heat and let the vegetables cool. Mix the flour and baking powder in a bowl. Add the eggs, sour cream, the crumbled feta cheese, and about half of the grated cheese. Beat everything well with a hand mixer for 2-3 minutes. Mix the cooled vegetables and parsley well with the batter and season with salt and pepper. Pour the batter into the springform pan and sprinkle with the remaining grated cheese. Bake at 200°C (400°F) for 40-50 minutes. The cake is ready when the cheese is golden yellow and the surface no longer digs in with a spoon. The leek cake tastes best as a main course while still hot. It can also be refrigerated for a few days and heated in batches in the microwave. This doesn’t affect the flavor, and it’s also enjoyed by meat-eaters of all ages—at least, that’s my experience. Of course, you can also spice up the leek cake with bacon cubes for meat-eaters.