Spicy Balinese onion cake. Recipe from Bali, Indonesia.

Ingredients for 1 servings:

• 100 g margarine or butter
• 60 g sugar
• 3 m.-sized eggs
• 180 g wheat flour type 405
• 50 g coconut flour
• 2 tsp, leveled turmeric powder
• 1 pinch(s) pepper, white
• 1 pinch(s) of mace powder
• 1 pinch(s) cardamom powder
• e.g. instant chicken broth (approx. 2 tsp)
• e.g. coconut milk, creamy (approx. 60 g)
• 15 g baking powder
• 120 g smoked bacon cubes, lean
• 4 tbsp oil
• 500 g onion(s), brown
• 50 g carrot(s), in threads
• 30 g pepper, red, in threads
• 3 m.-sized garlic cloves, fresh
• 2 tbsp celery leaves, fresh or frozen
• 1 tbsp oregano, dried
• 6 g instant chicken broth
• 1 tsp, levelled black pepper, freshly ground
• 1 tsp, leveled cayenne pepper
• 2 tsp, levelled mace powder, alternatively freshly grated nutmeg
• 1 tbsp sugar, white
• 4 eggs
• 60 g coconut milk, creamy
• 2 tbsp, heaped wheat flour type 405
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

A special kind of onion cake. Generously seasoned and with coconut cream instead of cream.

Grease a 24cm springform pan with the margarine and then line it with baking paper. Trim both ends of the brown onions, peel them, and slice them into thin rings. Heat the oil in a pan, add the bacon bits, and toast until fragrant. Strain the bacon bits and set aside. Return the oil to the pan and heat. Add the onion rings and toast until translucent. Place them in a larger bowl along with the toasted bacon bits. Wash one carrot, trim both ends, peel it, and slice it into julienne strips. Weigh out the appropriate amount and add it to the bacon bits. Wash one red bell pepper, trim both ends, halve lengthwise, remove the seeds, and slice diagonally into thin strips. Trim both ends of the garlic cloves and press them into the bacon bits. Wash the fresh celery leaves, roughly chop them, and add them to the bacon bits. Mix everything well. In a bowl, whisk the four eggs with the coconut milk and instant chicken stock. Add the sugar and spices and mix well. Stir in the wheat flour and mix to form a thin batter. Add ¾ of the batter to the onion mixture and mix. Set the rest aside. Melt the margarine in a double boiler and pour it into a mixing bowl along with the sugar. Beat the mixture with a mixer and whisk for 10 minutes until the sugar is mostly dissolved. In the meantime, mix together the flours and spices. Weigh the baking powder and set aside. Preheat the oven to 180°C (350°F). Separate the egg whites and egg yolks. Add one egg yolk at a time to the margarine-sugar mixture and mix at full speed for one minute. Repeat this process until all the egg yolks have been incorporated. Replace the whisk with a mixer. Stir the flour mixture, a tablespoon at a time, into the egg-margarine-sugar mixture. If the mixture becomes too thick (it should be viscous), add coconut milk a tablespoon at a time. Repeat this process until the flour mixture is used up. Add the remaining coconut milk to the onion mixture. Beat the egg whites until stiff peaks form and fold them into the batter using a spatula, along with the baking powder. Pour the batter into the prepared springform pan and smooth it out, coming up the sides about a thumb’s width. Add the onion mixture and smooth it out. Finally, pour the reserved remaining batter over the top and spread it evenly. Place the pan on the middle rack of the oven. After 10 minutes, reduce the heat to 170 degrees Celsius (350 degrees Fahrenheit) and bake the cake for a further 40 minutes. Remove from the oven, allow to cool to a comfortable touch, open the springform pan and remove the baking paper. Transfer the onion cake to a serving plate and divide it into 12 portions. Enjoy warm. Serve with a medium-dry rosé wine or a fruity white wine.