leek and gruyère savoury cake

By Grandmax4

Ingredients

• 2 large leeks, washed and sliced into 1in rounds
• 4 eggs
• 1 tsp dijon mustard
• 100 g gruyère, grated
• 50 g parmesan, grated
• 120 g plain flour, sifted
• 1 tsp baking powder, sifted
• 1 generous pinch paprika
• 1 tbsp picked thyme leaves
• Salt and pepper, to taste

Details

Servings 4
Adapted from theguardian.com

Preparation

Step 1

Heat the oven to 180C/350F/gas mark four. Line a 9in springform cake tin with grease proof paper.

Boil the leek rounds in plenty of water until just tender, about 3-5 minutes. Drain and leave to cool slightly.

Whisk the eggs in a bowl and add the mustard and cheeses. Add the flour, baking powder, paprika, thyme, salt and pepper and mix well.

Add most of the cooked leeks to the cake mix and pour into the lined tin. Place the remaining leek rounds decoratively on top.

Bake the cake for 30 minutes until golden brown. It is done when a skewer inserted into the centre of the cake comes out clean.