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Prep Time50 Minutes
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Cook Time40 Minutes
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Serving8
PREPARATION
Preheat the oven to 180 degrees Celsius top/bottom heat. For the yeast dough, place the flour, yeast, sugar and water in a mixing bowl. Knead the dough and gradually add salt and oil. Knead the dough for another 10 minutes and leave it covered in a warm place for approx. 30 minutes. Roll out the dough thinly on a springform pan lined with baking paper. Form the remaining dough into a thumb-thick roll, line the edge of the springform pan with it and press down. Prick the dough with a fork. Peel the onions and cut them into thin slices. Melt the butter in a pan, sauté the onions and dust with flour. Then leave to cool. Whisk the egg and cream and season with salt, pepper and cumin. Spread the cooled onions over the dough and finally pour the egg and cream mixture over the top. Bake the onion tart for approx. 35-40 minutes.
- The recipe is designed for a springform pan with a diameter of 26 cm
- PKU Exchange
50 mg exchange (IT,UK)
24
25 mg exchange (DK)
12
20 mg exchange (FR,PT)
10
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Onion Cake
Nutrition
per serving:
- Daily Value*
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Kcal: 198
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Protein: 5,1 g
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Fibre: 2,1 g
