Savoury Leek Sponge

Today's star is leek. It is my favourite winter vegetable and since the season is changing, I wanted to share this savoury cake recipe because it is really so good. I have tried it many times and I can say that corn flour is the key. It makes the cake so crispy and crumbly and it works very well with leek. This cake is perfect for teatime or as a snack at any time of the day; it's got only olive oil and feta cheese inside, so I can say that it is pretty healthy. And easy to make as well.

Ingredients:
4-5 leeks
2 eggs
1 cup of corn flour (not corn starch)
3/4 cup of flour
1 cup of full fat Greek/Turkish  yoghurt
2 teaspoons of baking powder
1/2 up of extra virgin olive oil
1 teaspoon of salt
1 teaspoon of mahlab (if you can't find it you can skip it)
1 teaspoon of pepper
A small chunk of feta cheese
Sesame seeds and black cumin to sprinkle over the top


How to:
1. Start with washing the leeks carefully. I have learned that if you cut the edge of the leek a little bit, then the water can go in easily and any leftover soil will be removed. Chop them into very thin slices or you can use your blender for this. But I want to feel the leek pieces when I bite into the cake, so I prefer chopping them by hand.
2. Mix the eggs, flour, corn flour, baking powder, olive oil, yoghurt, salt, pepper, mahlab in a large bowl. Add the leeks into the mixture.
3. Take your baking tray or dish (I recommend using a two-three centimeter/1-2 inch deep dish), brush with some olive oil and pour the mixture into the pan. Try to spread it evenly by using a spatula or a spoon. Then, crumble some feta cheese on top, mix a little bit, not too much that the cheese will sit at the bottom.
5. Sprinkle with sesame seeds and black cumin and bake in the 200 degree hot oven for 35-40 minutes. Leave to cool before you slice it -if you can wait that is! Bon apetite.

 Cake batter is ready to go in the hot oven.

Yummy! Crispy top and soft and smooth inside.