Savory cake

Ingredients for 1 servings:

• 300 g spelt flour
• 1 pack of cream of tartar baking powder
• 4 m.-sized eggs
• 100 ml olive oil
• 1 tsp, leveled salt
• 1 pinch(s) of sugar
• 250 g quark
• 6 eggs
• 600 g crème fraîche
• 2 tsp, heaped salt
• ½ tsp sugar
• some pepper
• 1 tsp, leveled cumin
• some paprika powder, sweet
• some parsley, flat, chopped
• some oregano
• some chives
• 200 g grated cheese, e.g. Gouda or Emmental
• 300 g diced ham, raw or cooked to taste, or salami
• 300 g onion(s)
• 2 bell peppers, red and yellow
• 1 beefsteak tomato(s), ripe
• some butter
• 125 g Parmesan (flakes) or finely diced feta cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Sheet cake, for 12 pieces, also vegetarian possible

Peel and slice 300g of onions (preferably not mild ones) – half rings or dice, depending on your preference. Red onions or shallots also look very good. Deseed and finely dice the vegetables (peppers and tomatoes). Finely chop the herbs. Preheat the oven to 200°C (fan). For the base, place all ingredients in a bowl and mix well with a dough hook until a thick, creamy dough forms. Line a deep baking tray (or drip tray) with baking paper and spread the dough evenly over the tray using a spatula. For the topping, beat the eggs and sugar in a bowl until light and fluffy, then add the salt, spices, and crème fraîche and continue mixing. Now, using a spatula or whisk, mix in the herbs, diced ham, grated cheese, vegetables, and finely chopped onions. For vegetarian options, simply omit the ham. If you prefer regular caraway seeds, you can of course use them instead. The mixture will seem quite runny, but the eggs and cheese will thicken it during baking. So don’t worry. Pour the mixture onto the prepared baking sheet and spread it out. Finally, sprinkle the Parmesan flakes or feta cubes and scatter a few small knobs of butter over the cake. Bake on the middle rack for about 25-30 minutes.