Leek Cake with Savory Cheese and Walnuts
A leek cake with savory cheese and walnuts is a recipe featuring fresh ingredients from the vegetable cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g wheat flour
- 200 g Whole Wheat Flour
- 20 g fresh yeast
- 1 EL Butter
- 1 TL salt
- butter (for the pan)
- flour (for working)
- 3 stalks leeks (ca. 750 g)
- 300 g sour cream
- 100 g grated cheese (e.g., Bergkäse)
- 4 eggs
- 75 g walnut kernels
- Salt
- pepper (from the mill)
- nutmeg
Instructions
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1.
Put both flours in a bowl and make a well in the middle. Break in the yeast and stir with 50 ml lukewarm water to form a pre‑starter. Dust with flour and cover for about 30 minutes. Then add butter, salt and about 225 ml lukewarm water and knead everything into a smooth dough until it releases from the bowl edges. Cover again for another 30 minutes. Knead the dough well once more and roll it out on a floured work surface to baking pan size. Line the pan with parchment and cover for an additional 15 minutes.
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2.
Preheat the oven to 200°C fan.
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3.
While that rests, wash, trim and cut the leeks into slightly angled rings. Sauté in hot butter for 2–3 minutes until translucent, then remove from heat. Mix the sour cream with cheese, eggs and chopped walnuts; season heavily with salt, pepper and nutmeg. Sprinkle the leeks over the dough base, pour the egg‑cream mixture on top. Bake in the oven for 35–40 minutes until golden brown, then serve hot or lukewarm.
