Savory Leek Cake

Discover the perfect Savory Leek Cake with leeks, bacon, and parmesan. A versatile and easy recipe for any occasion. Try it now.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 people

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g Lardons
3 Leeks
150 g Parmesan Cheese, grated
3 Eggs
200 g Flour
1 packet Baking Powder
100 ml Milk
50 ml Olive Oil
to taste Salt
to taste Pepper

Equipment

Mixing Bowl
Whisk
Spatula
Loaf Pan
Oven

Method

Preheat your oven to 180°C (350°F).
Wash and thinly slice the leeks. Sauté the leeks and lardons over low heat until soft.
In a mixing bowl, beat the eggs with olive oil and milk. Gradually add flour, baking powder, salt, and pepper until smooth.
Add the cooked leeks and lardons, along with the grated parmesan, to the batter and stir gently to combine.
Pour the batter into a greased and floured loaf pan and smooth the top.
Bake for about 45 minutes or until golden brown and a toothpick inserted comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 8mg

Notes

For a twist, add a pinch of nutmeg to the batter to enhance the flavor. If you have leftovers, wrap the cooled cake well and store it in the fridge for up to 3 days or freeze it for longer. You can substitute lardons with diced pancetta or regular bacon, and leeks can be replaced with onions or shallots. For a vegetarian option, omit the lardons and add mushrooms or sun-dried tomatoes.