Caramelised Onion, Garlic and Rosemary Savoury Cake
- 3 large red onions
- 2 cloves garlic
- 1 ½ tbsp. olive oil
- 1 tbsp balsamic vinegar
- 1 ¾ cup gluten free flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 flax egg (1 tbsp ground flax and 3 tbsp water)
- 100ml olive oil
- 250ml warm water
- 1 tbsp lemon juice
- 1 tbsp chopped fresh rosemary
- 1/3 cup caramelized onions
Thinly slice the red onions and garlic.
Gently heat in pan on stove top on low heat. Careful not to burn the onions.
Allow onions to become very soft and starting to brown for about 30 minutes.
Once the onions have cooked down and reduced, add the balsamic vinegar and allow to cook over low heat for a further 5 minutes.
Remove from heat and set aside until needed.
Preheat oven to 160˚C. Lightly grease a 30cm cast iron saute pan with coconut oil.
Sift and combine all dry ingredients together in a medium sized bowl, excluding rosemary.
Add the lemon juice to the warm water.
Add flax egg, olive oil, and lemon water to the dry ingredients and mix until completely combined. Stir in half of the caramelized onions and the rosemary into the batter.
Pour batter into greased cast iron pan.
Bake for 25 minutes. Test with skewer to see if cake is baked. If skewer is clean when removed, cake is ready.
Spoon remaining caramelized onions on top of cake and serve warm from pan.
Recipe courtesy of Cupcake Richard.