Leek Cake

Ingredients

• 100 g whole wheat flour
• 50 g rye whole grain flour
• 2 tsp Baking powder
• 1 egg
• 100 g yogurt
• 2 tbsp oil
• 1 tsp salt
• 500 g leeks (cleaned)
• 2 tbsp oil
• 1 tsp curry
• 250 g sour cream
• 3 eggs
• 50 g milk (3.5% fat)
• 50 g grated Gruyère cheese
• Salt
• black pepper (ground)
• nutmeg

Instructions

1. 1.

   Preheat oven to 180 °C (fan 160 °C; gas: level 2–3). Clean and wash leeks, slice into thin rings and sauté in a pot with 2 tbsp oil over medium heat for about 5 minutes. Stir in curry, cook for a few more minutes, remove from heat and let cool.

2. 2.

   Combine all dough ingredients in a bowl and knead until smooth. With damp hands press the mixture into a springform pan, raising a rim of about 2 cm.

3. 3.

   Whisk sour cream with eggs and milk, fold in cheese, and season with salt, pepper, and nutmeg.

4. 4.

   Fold the leek mixture into the sauce and spread evenly over the dough base. Bake in the preheated oven for about 45–50 minutes until golden brown. Remove, cool, and cut into pieces.