Leek Cake from Whole Food Kitchen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g quark
- 5 tablespoon milk
- 5 tablespoon olive oil
- 0.5 teaspoon ½ sea salt
- 300 g flour (whole rain)
- 1 teaspoon Baking powder
- 1 egg (s)
- 1 kg leek, cut into rings
- 300 g onion (s), diced
- 2 cup water
- 3 tablespoon mustard seeds
- Sea salt to taste
- 3 egg (s)
- 1 cup sour cream
- 1 cup natural yogurt
- pepper
- 200 g cheese, rated
- Curry powder
Print Recipe
Pin Recipe Instructions
- Make a batter out of the quark, milk, olive oil, 1/2 teaspoon sea salt, wholemeal flour, baking powder and an egg and place in a greased springform pan. The edge should be pulled up 3 cm.
- Stew the leek, onion, water and mustard seeds in a saucepan until the leek is firm to the bite. Place the vegetables on the batter in the springform pan.
- Mix the 3 eggs, sour cream, yoghurt and the spices in a bowl and mix in the cheese. Put this mixture in the springform pan on top of the leek.
- Bake the whole thing in a preheated oven at 150 ° C for about 1 hour.
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