Herzhafte Bärlauch-Küchlein (savoury wild garlic cakes)
Units
Temperature
Servings
Ingredients
Cakes
- 200 g quark rounded
- 3 eggs rounded
- 60 ml neutral oil rounded
- 200 g flour rounded
- 8 g baking powder rounded
- 5 g fine salt rounded
- 50 g fresh wild garlic leaves, roughly chopped rounded
- 60 g shredded cheese rounded
Method
Method
- Preheat the oven to 180°C (fan). Grease or line 8 small tins or muffin cups.
- Whisk the quark, eggs and oil together in a bowl until smooth.
- Whisk the flour, baking powder and salt together in a separate bowl. Fold into the wet mixture until just combined.
- Fold in the chopped wild garlic and shredded cheese, gently and briefly, until just distributed.
- Divide the batter among the tins. Bake for 20 to 22 minutes, until a skewer comes out clean and the tops are lightly golden.
Notes
- Fold the wild garlic in raw, at the very end, without over-mixing. Wild garlic’s sharp, fresh flavour is what these little cakes are about; folding it in gently leaves distinct green flecks and pockets of flavour, while blending it through mutes and evens out the taste.
- Chop the leaves roughly, not finely. Larger pieces hold their character better through baking than a fine mince, which tends to disappear into the batter.
- Don’t overmix once the flour goes in. As with any quick batter, overworking it develops gluten and makes the cakes dense rather than tender.
- Best eaten warm the day they’re baked, though they reheat acceptably in a low oven.
Ingredient substitutions
- Wild garlic is only in season for a few weeks in spring; outside that window, a mix of finely chopped chives and a small garlic clove approximates the flavour, though not exactly.
- Any hard, well-flavoured cheese works here.
- A pinch of chili flakes in the batter adds a little heat.