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Savoury Roast Onion Upside-Down Cake

Yields4 ServingsPrep Time20 minsCook Time1 hr 30 mins
Category, ,
Savoury roast onion upside-down cake

Ingredients

2 small brown onions, unpeeled, cut in half lengthways
2 small red onions, unpeeled, cut in half lengthways
2 cups diced Kent pumpkin, cut into 2cm pieces
5 tbsp olive oil
Salt, freshly ground black pepper
1 ½ cups self-raising flour
4 free-range eggs
½ cup milk of choice
1 clove garlic, crushed
handful each basil & parsley leaves, roughly chopped
Zest of 1 lemon
100 g danish style feta cheese, crumbled
Extra basil and parsley leaves, to serve
Rocket and parmesan salad, to serve

Method

1

Preheat oven to 210°C, line 2 baking trays with baking paper and grease a 24cm cake tin, lining the base with baking paper.

2

Brush the cut side of the onions with 1 tbsp of olive oil and season well with salt and pepper then place cut side down onto one of the baking trays and cook in the oven for 35 minutes, until soft when gently squeezed and the bottoms are lightly caramelised.

3

Toss the pumpkin with 1 tbsp of olive oil, a little salt and pepper then scatter over the second tray and roast for 15 minutes, until soft and caramelised. Set aside.

4

Once the onions are ready, peel back the skin and arrange on the base of the cake tin, alternating red and brown onions.

5

In a mixing bowl, combine the flour with a generous pinch of salt, and pepper. In a separate bowl, whisk together the eggs, olive oil, milk, half roast pumpkin, herbs and lemon zest and add this to the flour to make a smooth batter then fold through the feta cheese and remaining pumpkin. Spoon this into the cake tin over the onions.

6

Bake in the oven for 30-35 minutes, until a skewer comes out clean in the centre, then allow to cool for 5 minutes before removing the sides and inverting the cake onto a serving plate and removing the cake tin base and baking paper.

7

Serve the cake scattered with extra herbs and a rocket and parmesan salad if desired.

Recipe created by Tom Walton for Australian Onions.

Ingredients

 2 small brown onions, unpeeled, cut in half lengthways
 2 small red onions, unpeeled, cut in half lengthways
 2 cups diced Kent pumpkin, cut into 2cm pieces
 5 tbsp olive oil
 Salt, freshly ground black pepper
 1 ½ cups self-raising flour
 4 free-range eggs
 ½ cup milk of choice
 1 clove garlic, crushed
 handful each basil & parsley leaves, roughly chopped
 Zest of 1 lemon
 100 g danish style feta cheese, crumbled
 Extra basil and parsley leaves, to serve
 Rocket and parmesan salad, to serve

Directions

1

Preheat oven to 210°C, line 2 baking trays with baking paper and grease a 24cm cake tin, lining the base with baking paper.

2

Brush the cut side of the onions with 1 tbsp of olive oil and season well with salt and pepper then place cut side down onto one of the baking trays and cook in the oven for 35 minutes, until soft when gently squeezed and the bottoms are lightly caramelised.

3

Toss the pumpkin with 1 tbsp of olive oil, a little salt and pepper then scatter over the second tray and roast for 15 minutes, until soft and caramelised. Set aside.

4

Once the onions are ready, peel back the skin and arrange on the base of the cake tin, alternating red and brown onions.

5

In a mixing bowl, combine the flour with a generous pinch of salt, and pepper. In a separate bowl, whisk together the eggs, olive oil, milk, half roast pumpkin, herbs and lemon zest and add this to the flour to make a smooth batter then fold through the feta cheese and remaining pumpkin. Spoon this into the cake tin over the onions.

6

Bake in the oven for 30-35 minutes, until a skewer comes out clean in the centre, then allow to cool for 5 minutes before removing the sides and inverting the cake onto a serving plate and removing the cake tin base and baking paper.

7

Serve the cake scattered with extra herbs and a rocket and parmesan salad if desired.

Recipe created by Tom Walton for Australian Onions.
Savoury Roast Onion Upside-Down Cake
IngredientsDirections

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