Leek and Roquefort Cake

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Leek and Roquefort Cake

Leek and Roquefort Cake

Number of people

400 g leek

50 g buckwheat flour

125 g wheat flour

1/2 sachet of baking powder

2 tablespoons olive oil

2 eggs

10 cl whole cream

20 cl of milk

3 cloves of garlic

150 g Roquefort cheese



10 leaves fresh basil, chopped

Preparation: 20 min
Cooking time: 40 min
Step 1
Cut the leeks into slices. Cook them in the microwave for 5 minutes at full power.
Step 2
In a bowl, pour the flours with the yeast, add the egg yolks, whole cream, olive oil and milk. Season with salt and pepper.
Step 3
Melt the Roquefort cheese, add it to the mixture, as well as the chopped garlic, leek pieces and chopped basil.
Step 4
Beat the egg whites until stiff and gently fold them into the mixture. Pour into a round cake pan.
Step 5
Bake in a preheated oven at 200°C (thermostat 7) for 40 minutes. Let it cool down.
I add my grain of salt

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