Chorizo ​​and leek cake with lemon and dill cream

I have a weakness for chorizo ​​cake: it's the kind of recipe that makes a "wow" when you slice into it, even though it's really just a well-balanced cake batter and a couple of good ingredients. For a winter starter, I wanted something comforting but not heavy, with a contrast between the spicy richness of the chorizo ​​and something fresh. So, I added some well-sautéed leek (melting, almost sweet) and a touch of apple to brighten things up.

The principle is simple: first, you sauté the leek in a pan until it releases its water (otherwise the cake will be soggy and dense). Then, you mix it, bake it, and while it's baking, you prepare a quick lemon and dill cream. The result: a moist slice, small cubes of chorizo ​​that flavor the entire crumb, and a fresh sauce that balances it perfectly.

From a practical standpoint, this appetizer holds its shape beautifully: warm, cold, sliced ​​thinly or in large chunks. You can also cook it in advance and keep it in the fridge; it will stay perfectly fresh. And if you enjoy textures, the toasted hazelnut adds a lovely little crunch.

To make it your own, play around with the chorizo ​​(mild or spicy), the cheese (Comté, Tomme, sheep's milk cheese), and the herbs. Just keep the key idea in mind: well-cooked leek + airy cake + fresh sauce on the side, and you're all set.

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Chorizo ​​and leek cake with lemon and dill cream

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: entranceKitchen: FrenchDifficulty: easy

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A wonderfully moist chorizo ​​cake with tender leeks and a touch of apple for a bit of zing. Served as a starter with a lemon-dill crème fraîche, it's simple, elegant, and a nice change.

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Ingredients

• 150g chorizo ​​(mild or spicy), cut into small cubes

• 180 g of flour

• 8 g of baking powder

• 3 eggs

• 80 ml of olive oil

• 100 ml of milk

• 80g cheese of grated Comté

• 1 leek (approx. 180g net), sliced

• 1 small apple (approx. 120g), diced

• 20g of crushed hazelnuts

• 1/2 lemon (zest + 1 tbsp of juice)

• 120g or fromage blanc

• 1 tablespoon of chopped dill (or chives)

• 1 pinch of salt

• Pepper

Preparation steps

• Preheat the oven to 180°C. Lightly grease a cake tin (or line it with baking paper).
• Thinly slice the leek. Sauté it for 6 to 8 minutes in a pan with 1 tablespoon of olive oil over medium heat, until very soft and its water has evaporated. Season with pepper. Let it cool for 5 minutes.
• In a bowl, mix the flour and baking powder. Add the eggs, then the oil and milk. Mix just enough to obtain a smooth batter (no need to beat for long).
• Stir in the Comté cheese, chorizo, warmed leek, diced apple, hazelnuts, and lemon zest. Season very lightly with salt (the chorizo ​​and cheese are already quite salty).
• Pour into the mold. Bake for approximately 30 minutes. Check for doneness with the tip of a knife: it should come out clean (or with a few crumbs).
• While it's cooking, prepare the cream: mix the Greek yogurt, 1 tablespoon of lemon juice, the dill, a turn of the pepper mill and a pinch of salt.
• Let the cake rest for 10 minutes before unmolding. Serve warm or cold, sliced, with the lemon-dill cream on the side.

📊 Nutritional Information

1 serving (approx. 220g)

* RDA = Recommended Daily Allowance

📝 Notes

For a clean cut as an appetizer, let it cool completely, then slice with a serrated knife. And if you're serving it cold, take it out 15 minutes beforehand: the chorizo ​​flavors will be more pronounced.

💡 Chef's Tips

The key to success: cook the leeks until translucent to avoid a soggy cake. If the top is browning too quickly, cover it with aluminum foil halfway through baking.

🔄 Variations

• A more rustic version: replace the Comté cheese with sheep's milk Tomme cheese and add a pinch of Espelette pepper.
• Apple-free version: replace it with 80g of grated carrot, added raw to the dough.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.