Onion-leek-cake

Name: Onion-leek-cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 500 g Onions; 300 g Spring onions; 6 TABLESPOONS Oil; 30 g Ham Nuggetz, extra lean; 1 TEASPOON sweet marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Low-fat curd; 5 TABLESPOONS low-fat milk (1,5 % fat); 225 g + some flour; 3 deleted Tsp Baking Powder; 7-10 Tbsp Grease; 250 g low-fat soured milk (1,5 % fat); 2 Eggs (size L); 7-10 Tbsp grated muscatel; 7-10 Tbsp Marjoram

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

500 g Onions
300 g Spring onions
6 TABLESPOONS Oil
30 g Ham Nuggetz, extra lean
1 TEASPOON sweet marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Low-fat curd
5 TABLESPOONS low-fat milk (1,5 % fat)
225 g + some flour
3 deleted Tsp Baking Powder
7-10 Tbsp Grease
250 g low-fat soured milk (1,5 % fat)
2 Eggs (size L)
7-10 Tbsp grated muscatel
7-10 Tbsp Marjoram

Directions

1
Peel onions and slice or cut into fine rings. Clean and wash spring onions and cut them into rings. Heat 1 tablespoon of oil in a large coated pan. Fry the onions in it for about 10 minutes until transparent.
2
Steam spring onions, ham and marjoram briefly. Season with salt and pepper. Leave to cool. Mix quark, milk and 5 tablespoons of oil. Mix flour and baking powder. First stir about 100 g into the quark mixture, then add the Re
3
Roll out the curd oil dough on a floured work surface to a rectangle (approx. 26 x 34 cm). Place in a lightly greased, ovenproof dish (approx. 22 x 30 cm; approx. 2 litres capacity). Press up the edge and prick the base several times with a fork.
4
Mix the soured milk and eggs. Season with a little salt, pepper and nutmeg. Spread the onion mixture on the dough. Pour the egg icing evenly over the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes.
5
Garnish with marjoram. Possibly serve with a dollop of soured milk.