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Potato and Leek Bundt Cake | Savoury from the Oven
(0)
70 min
Under an hour
Gurkerl Küche
Ein herzhaft-würziger Erdäpfel-Lauch-Gugelhupf nach traditioneller österreichischer Art: Aus fein geraspelten Erdäpfeln, gedünstetem Lauch und kräftigem Bergkäse entsteht im Backrohr ein herrlich saftiger, goldbraun gebackener Klassiker für den Familientisch.
Ingredients
Preparation method
Preparation & sautéing vegetables
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a Bundt tin with a little unsalted butter (approx. 10 g) and dust evenly with classic breadcrumbs.
Wash the leek thoroughly, cut in half lengthwise, and slice into fine half-rings. Peel the fresh garlic and chop finely.
Melt the remaining unsalted butter (15 g) in a pan. Gently sauté the sliced leek and garlic over medium heat for approx. 4–5 minutes until soft. Set aside and allow to cool slightly.
Chef's tip
To ensure the Bundt cake remains particularly moist and compact, squeeze the grated potatoes really thoroughly.
Leftovers also taste wonderful the next day, either cold as a snack or fried in a pan with a little butter until crispy.
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