Leek and bacon cake with potato dough

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 500 g floury potatoes
  • 50 ml Milk
  • 1 cube (42 g) Yeast
  • 250 g Flour
  • 1 TEASPOON Salt
  • 1 kg Leeks (leek)
  • 200 g streaky smoked bacon
  • 1/4 l Milk
  • 4 Eggs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp Parsley
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Peel and wash the potatoes and cook them in boiling water for 20 minutes. Drain (collect the cooking water) and let it cool down a little. Warm up milk, dissolve yeast in it. Mix flour and salt, put into a bowl.

  2. 2

    Press a depression in the middle. Add the yeast mixture, dust with a little flour and leave to rise covered in a warm place for 15 minutes. Press the potatoes through a potato ricer or mash them with a fork.

  3. 3

    Mix with 100 millilitres of potato water. Add to the pre-dough and knead to a smooth dough using the dough hooks of the hand mixer. Leave to rise for another 30 minutes. In the meantime, clean, wash and cut the leek into pieces.

  4. 4

    Cut the bacon into strips and drain in a hot pan. Add leek and stew for five minutes. Whisk milk and eggs. Season with salt, pepper and nutmeg. Press the dough with floured hands into a springform pan (26 cm Ø) lined with baking paper, raising a four centimetre high rim.

  5. 5

    Spread leek and bacon vegetables over it. Add egg milk and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45 minutes. Wash parsley, dab dry and chop. Sprinkle over the leek and bacon cake.

  6. 6

    Makes 12 pieces.

Nutrition Facts

KCAL
270 kcal
CARBS
23 g
FATS
14 g
PROTEINS
9 g