My Mother's Onion Cake
When I was a child my mother used to make this onion cake in September and October. She received the recipe from a midwife named nurse Helene some 40 years ago.
It is a perfect match for new wine still in fermentation. To make the cake a little lighter I do not make a cake base. If you prefer to have one you can use a pizza dough or a yeast dough.
The spring form cake mold has a diameter of 18 cm (7 in).
My Mother's Onion Cake
When I was a child my mother used to make this onion cake in September and October. She received the recipe from a midwife named nurse Helene some 40 years ago.
It is a perfect match for new wine still in fermentation. To make the cake a little lighter I do not make a cake base. If you prefer to have one you can use a pizza dough or a yeast dough.
The spring form cake mold has a diameter of 18 cm (7 in).
Cooking Instructions
- 1
Line the baking tin with parchment paper. (If you like to enjoy the cake with a dough. Prepare now and grease the tin.)
- 2
Peel onions and shred. Render down the bacon in a frying pan, take the bacon out of the pan and add butter to the pan. Add the finely sliced onions. Fry over medium temperature until almost all the water from the onions is vaporised. (If the onions are too humid, the cake will be watery). The onions shall not begome too brown.
- 3
Preheat oven: 200 C.
- 4
Mix eggs with sour cream in a bowl. Season with caraway seed, salt and pepper. Add the bacon and onions.
- 5
Put the mix in the baking tin and bake for 25-30 min until it begins to brown. Let cool for 10 min before taking out of the form and enjoy!
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