Leek and blue cheese cake

Preparation

1. We preheat the oven to 180º.

2. We clean the leek and use only the white part. We cut it into large pieces and put it in the glass together with the peeled and chopped onion. We bite during 3 seconds, speed 5. We check that the pieces are small and we lower them towards the blades with the spatula.

3. Add the oil and fry for 10 minutes, 100º, speed 1, without beaker to facilitate evaporation.

4. After the time, we remove the mixture and drain it with the help of a strainer.

5. Without washing the glass, we put the eggs, the cream and 35 g of the blue cheese. Season and beat during 30 seconds, speed 5.

6. Add the well drained leek mixture. We mix during 10 seconds, speed 3.

7. We pour the dough into a mold, preferably silicone, with a capacity of 500 cc and add the rest of the blue cheese in small pieces, sinking it a little so that it does not remain on the surface.

8. Bake at the same temperature between 25 and 30 minutes, although to know if it is done it is best to prick it with a toothpick like sponge cakes. If it comes out dry, we can now remove the cake from the oven. If it comes out wet we will have to cook it for a few minutes.

9. Once ready, we let it rest for a few minutes before unmolding.

10. When serving, we can accompany it with a salad or, as in the photo, with chopped spinach and grated carrots.