End of September and beginning of October is the time for onion cakes where I come from. No more light and refreshing summer cakes – it’s time for some hearty cakes like this delicious Onion Cake Tray Bake aka. German Zwiebelkuchen with some good calories to survive winter… as you know, winter is already here. ;)
If you are entertaining a bigger group of people, it’s always good to have something that is easy to prepare and enough to feed the masses. This onion cake is perfect for that occasion. Grab some bottles of wine that can go along with the cake, and you will have a really nice evening. ;)
This onion cake is done in no time. Many other similar bakes are made with a yeast dough, which needs more time to proof. The dough for this onion cake just needs some kneading, and then you are good to go. All in all, 30 minutes at the most for preparation. If you have someone to help to cut the onions, you’re even faster. You could also prepare the onions some time ahead and store them in a freezer bag until needed. The evening you are making the cake it’s just some kneading and mixing here and there and that’s all. More time to enjoy a glass of wine with the guests. ;)
If you are looking for a smaller cake, I can recommend this Herbs and Onion Quiche. Also, very delicious and a »must try« for all onion fans!
Alternatively, we also have a delicious Onion & Bacon Quiche – this is one is made with puff pastry and is relatively quick to bake and then serve. If you like things a little less complicated, this quiche is the right choice.
INGREDIENTS / ZUTATEN
For the dough:
8.8 oz. (250g) low-fat curd cheese (quark)
2 medium eggs
10 tbsp. olive oil
3 cups (400g) all-purpose flour
2 tsp. baking powder
1 tsp. salt
For the topping:
35 oz. (1kg) onions (red and yellow)
4.4 oz. (125g) bacon, diced
4 medium eggs
7 oz. (200g) sour cream (schmand)
3.4 fl. oz. (100ml) milk
salt, pepper, caraway seeds (optional)
smooth parsley, chopped
Für den Teig:
250g Magerquark
2 Eier (M)
100ml Olivenöl
400g Mehl (Type 405)
2 TL Backpulver
1 TL Salz
Für den Belag:
1 kg Zwiebeln (rot & gelb)
125g durchwachsener Räucherspeck, gewürfelt
4 Eier (M)
200g Schmand
100ml Milch
Salz, Pfeffer
etwas Kümmel (optional)
etwas glatte Petersilie, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line a (deep) baking sheet with baking parchment or grease. Set aside.
2. For the dough add the curd cheese (quark) together with the eggs and olive oil to a large bowl and mix until well combined. Mix the flour with baking powder, and salt. Add to the bowl and knead until you get a nice smooth dough. Roll out on a floured surface to the size of the baking sheet, transfer, press to the bottom, sides and corners of the baking sheet and prick several times with a fork. Set aside.
3. Peel the onions, half lengthwise and cut into slices. Dice the bacon finely. Mix the eggs with sour cream (Schmand), and milk in a large bowl. Add the onions and bacon, mix well and season with salt, pepper and caraway seeds (optional). Pour that mixture on top of the dough and spread evenly. Bake for about 30-35 minutes until the edges get a nice golden color. Take out of the oven, sprinkle with some chopped parsley and serve hot.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit hohem Rand mit Backpapier auslegen oder einfetten. Zur Seite stellen.
2. Für den Teig den Quark mit den Eiern und Olivenöl in einer großen Schüssel verrühren. Das Mehl mit dem Backpulver und Salz vermischen und dann zur Schüssel dazugeben und alles zu einem glatten Teig verkneten. Auf einer bemehlten Fläche auf die Größe des Blechs ausrollen und dann ins vorbereitete Blech legen, mit einer Gabel mehrmals einstechen und zur Seite stellen.
3. Die Zwiebeln schälen, längs halbieren und dann in Spalten schneiden. Den Speck fein würfeln. Die Eier mit dem Schmand und der Milch in einer großen Schüssel verquirlen und dann mit den Zwiebeln und dem Speck vermischen. Mit Salz, Pfeffer und Kümmel (optional) würzen. Die Mischung auf dem Teig verteilen und dann für etwa 30-35 Minuten backen – die Ränder sollten schön Farbe bekommen haben. Aus dem Ofen holen, mit etwas gehackter Petersilie bestreuen und dann heiß servieren.
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Here is a version of the recipe you can print easily.
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German Onion Cake Tray Bake aka. Zwiebelkuchen
- Prep Time: 00:25
- Cook Time: 00:35
- Total Time: 01:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
Description
Delicious rustic onion cake tray bake, like grandma always made it in fall – enough cake to feed a whole bunch of people :)
Ingredients
For the dough:
8.8 oz. (250g) low-fat curd cheese (quark)
2 medium eggs
10 tbsp. olive oil
3 cups (400g) all-purpose flour
2 tsp. baking powder
1 tsp. salt
For the topping:
35 oz. (1kg) onions (red and yellow)
4.4 oz. (125g) bacon, diced
4 medium eggs
7 oz. (200g) sour cream (schmand)
3.4 fl. oz. (100ml) milk
salt, pepper, caraway seeds (optional)
smooth parsley, chopped
Instructions
1. Preheat the oven to 390°F (200°C). Line a (deep) baking sheet with baking parchment or grease. Set aside.
2. For the dough add the curd cheese (quark) together with the eggs and olive oil to a large bowl and mix until well combined. Mix the flour with baking powder, and salt. Add to the bowl and knead until you get a nice smooth dough. Roll out on a floured surface to the size of the baking sheet, transfer, press to the bottom, sides and corners of the baking sheet and prick several times with a fork. Set aside.
3. Peel the onions, half lengthwise and cut into slices. Dice the bacon finely. Mix the eggs with sour cream (Schmand), and milk in a large bowl. Add the onions and bacon, mix well and season with salt, pepper and caraway seeds (optional). Pour that mixture on top of the dough and spread evenly. Bake for about 30-35 minutes until the edges get a nice golden color. Take out of the oven, sprinkle with some chopped parsley and serve hot.
Notes
Enjoy baking!
Nutrition
- Serving Size: 12
