Balinese spiced onion cake with almonds

Ingredients for 1 servings:

• 3 tbsp margarine for the mold
• 150 g wheat flour type 405
• 30 g tapioca flour
• 1 pinch(s) black pepper, freshly ground
• 1 tsp, leveled black cumin
• 1 pinch(s) of mace powder
• 2 pinches of cardamom powder
• 1 tsp turmeric powder
• 1 tsp white sugar
• 1 tsp beef broth, instant
• 100 g water, lukewarm
• 15 g dry yeast
• 3 tbsp palm oil
• 120 g bacon, streaky or smoked bacon cubes
• 8 tbsp palm oil, neutral
• 600 g onion(s), large, brown
• 50 g carrot(s)
• 4 medium-sized garlic cloves, fresh
• 30 g pepper, red
• 80 g almonds, peeled
• 4 tbsp celery leaves, fresh or frozen
• 3 m.-sized eggs
• 6 g beef broth, instant
• 1 tbsp white sugar
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp, leveled cayenne pepper
• 1 pinch(s) cumin powder
• 60 g wheat flour type 405
• 25 g tapioca flour
• 30 g onion(s), small, red
• 20 g almond(s), peeled
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

An onion cake from the island of the gods. Recipe from Bali, Indonesia. Original title: Kue Bawang Bombay ‘Mira’.

Grease a 24cm springform pan with margarine and then line with baking paper. Make the yeast dough for the base: Mix all the ingredients for the yeast dough, including the turmeric powder. Dissolve the sugar and beef broth in the water, then add the dried yeast and mix until smooth. Once the yeast is activated, knead it with the flour mixture until a crumbly dough forms. Only then add the palm oil and knead until a smooth ball of dough forms. Let it rise in a warm place for about 30 minutes (it will increase in volume considerably). Knead the dough briefly again, then roll it out with a rolling pin. Place it in the springform pan and form a rim about 3 cm high. Preheat the oven to 200°C (top heat). Let the dough rise in the pan for about 15 minutes, then prick the bottom several times with a fork. Place it on the bottom rack of the oven and pre-bake with top heat until light brown. Remove from the oven and let cool. For the topping, cut the bacon into small cubes or leave the cooked bacon cubes as is. Trim both ends of the brown onions, peel them, and slice them into approximately 3 mm thick rings. Heat 4 tablespoons of the cooking oil in a pan, add the bacon cubes, and fry until fragrant. Strain the bacon cubes, return the oil to the pan, and heat through. Add half of the onion rings and fry until translucent. Place the toasted bacon cubes in a large bowl. Strain the just-fried onions and return the oil to the pan. Add the remaining palm oil and fry the second batch of onions until translucent. Add the toasted onions to the bacon, sprinkle with 2 tablespoons of the tapioca flour, and mix well. Add all other solid ingredients for the topping to the onion mixture. Wash one carrot, trim both ends, peel, and slice into julienne strips. Trim both ends of the garlic cloves and press them into the onion mixture. Wash a red bell pepper, trim both ends, halve lengthwise, remove the seeds, and slice diagonally into thin strands. Wash and roughly chop the fresh celery leaves. Add the almonds whole. Mix everything well. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). In a sufficiently large bowl, whisk the eggs, sugar, and instant beef broth by hand. Add the spices and mix. Mix the two flours together, then add them to the egg mixture and stir everything into a thin, homogeneous batter. Add about ¾ of the batter to the onion mixture and mix. Set the rest aside. Peel the small red onions and slice them thinly. Pour the onion mixture into the springform pan and smooth it down. Spread the reserved, thin batter over the onion mixture and garnish with the red onion slices and almonds. Place on the middle rack of the preheated oven. After 10 minutes, reduce the heat to 170 degrees Celsius and bake for another 50 minutes. Remove from the oven, let cool to lukewarm, open the springform pan, and remove the baking paper. Transfer the onion cake to a serving plate and divide into 12 portions. Enjoy warm. Serve with a medium-dry rosé or a fruity white wine.