Leek Cake with Boiled Ham Without Bottom
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g leeks, washed and cleaned
- 2 tablespoon rapeseed oil
- 4 medium egg (s)
- 100 ml milk
- 125 g wholemeal spelled flour
- 1 teaspoon, heaped baking powder
- 200 g cooked ham
- 200 g cream cheese, rainy or cottae cheese
Also:
- Nutmeg, freshly grated
- Sea salt and pepper, black, from the mill
- margarine for the mold
Print Recipe
Pin Recipe Instructions
- Quarter the washed and cleaned leek lengthways and cut across into thin strips.
- Heat a high pan on medium heat and fry the leeks in the rapeseed oil for about 5 minutes. Salt the leek immediately, then season with grated nutmeg and black pepper. Let the steamed leek cool for a quarter of an hour.
- Whisk the eggs with the milk in a large bowl and season with a pinch of salt. Stir in the wholemeal spelled flour and baking powder.
- Cut the boiled ham into small pieces and stir thoroughly into the egg-milk-flour mixture with the cooled leek and the grainy cream cheese.
- Grease a springform pan with margarine and pour in the batter.
- Preheat the oven to 180 ° C top / bottom heat and bake the leek cake for about 45 minutes.
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