Leek and bacon cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Leek and Bacon Filling
  • Leeks : 2 large
  • Bacon (diced) : 200 grams
  • Olive oil : 2 tablespoons
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Nutmeg : 1/4 teaspoon
  • Cream : 200 milliliters
  • Eggs : 3 large
• Cake Batter
  • Flour : 200 grams
  • Baking powder : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Butter (softened) : 100 grams
  • Milk : 200 milliliters
  • Eggs : 3 large

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Steps

• Preheat the oven to 180°C (350°F).
• Leek and Bacon Filling
• Heat the olive oil in a pan over medium heat.
• Add the diced bacon and cook until crispy.
• Remove the bacon from the pan and set aside.
• In the same pan, add the leeks and cook until softened.
• Season with salt, black pepper, and nutmeg.
• Add the cooked bacon back to the pan and mix well.
• Stir in the cream and cook for another 2 minutes.
• Remove from heat and let the filling cool.
• Cake Batter
• In a mixing bowl, combine the flour, baking powder, and salt.
• Add the softened butter and mix until crumbly.
• Gradually pour in the milk while stirring.
• Add the eggs and mix until well combined.
• Grease a round cake pan and pour half of the cake batter into it.
• Spread the leek and bacon filling evenly over the batter.
• Pour the remaining cake batter over the filling.
• Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cake cool in the pan for 10 minutes.
• Transfer the cake to a wire rack to cool completely.

Tips

• Serve the leek and bacon cake warm or at room temperature.
• This cake can be enjoyed as a main dish or as a side dish with a salad.

Information

• Leek and bacon cake is a savory dish that combines the flavors of leeks, bacon, and a moist cake batter. It is a versatile dish that can be served for brunch, lunch, or dinner.