Leek Cake with Nuts

Ingredients

• 150 g spelt flour
• 100 g wheat flour
• 1 tsp sugar
• 1 tsp salt
• 1 tsp Baking powder
• 150 g margarine
• flour (for working)
• 2 leeks
• Salt
• 120 g mixed nuts (e.g. walnut kernels, cashew kernels, almonds)
• 1 Garlic clove
• 1 Tbsp starch
• 1 tbsp Lemon Juice
• 250 ml vegetable broth
• 50 ml Soy cream
• pepper (ground)
• caraway (ground)
• vegetable oil (for the baking pan)

Instructions

1. 1.

   Combine both flours in a bowl with sugar, salt and baking powder. Add the margarine pieces and knead with a little cold water into a smooth, firm dough. Shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash, trim and slice the leeks into rings. Blanch in salted water for about 1 minute, shock in ice water and drain well. In a blender puree half the nuts with peeled garlic, starch, lemon juice, broth and soy cream until fine. Season with salt, pepper and caraway to taste.

3. 3.

   Preheat the oven to 180°C (356°F) with fan and top heat. Grease the quiche pan with oil.

4. 4.

   Knead the dough again on a floured surface, roll it out and place in the pan, pressing up the edges. Spread the remaining nuts over the leeks and pour the nut cream over them. Bake for about 45 minutes until golden brown.

5. 5.

   Remove from oven and serve hot or cooled.