Onion cake with basil and brie
It kind of feels like I have been traveling forever… But I am back for a week now before moving to Croatia for a few days. Life’s hard.. 🙂 We were on holiday in Greece for a week, I got back for one day and then traveled to Curacao for another week. Came back on Friday. It’s funny how that sometimes just seems to work that way. I love traveling so I am not complaining.
Having said that I realize I was lucky in that the hurricanes moved past Curacao (as they usually do) The devastation that was caused in St Maarten is horrible. Last year we also went on holiday to Curacao and at that time Hurricane Matthew was a lot closer than Irma was now. While in the end Matthew did not hit Curacao we did see the tailend of the hurricane with lots of stormy weather, dark clouds and waves that went mad. Since this time the weather stayed sunny and calm I kind of knew that it was further away this time.
We were a bit worried we wouldn’t be able to fly home but there was never any issue. My thoughts and prayers go to all those in the areas that are affected by Irma and Jose (or is it John?)
This onion cake is totally delicious and easy to make. It’s perfect for a lunch dish combined with a nice green salad or as a starter for dinner. Keep in mind that it’s not light on the stomach so make sure you adjust the rest of your dinner accordingly.
- 250 gr 2 cups self raising flour + a bit extra to dust the brie slices
- 3 eggs whisked
- 125 ml buttermilk 1/2 cup
- large bunch of basil roughly 40 leaves
- 50 gr butter 1/4 cup, melted plus a bit for baking the onions
- 150 gr onions chopped
- 2 cloves garlic crushed
- 175 gr brie
- mango chutney for serving
- Also needed: round cake tin of 1 25 liter. Greased and covered with baking paper
Preheat the oven to 220 ˚C
Mix the flour with the eggs and 50 ml of the buttermilk to a thick mixture. Add the rest of the buttermilk and stir.
Bake the onions softly in the butter until glazed
Cut half of the basil leaves finely and add with the cooled butter. onions and garlic. Mix well. Add salt and pepper to taste. It needs to be a thick batter.
Dust the slices of brie with some flour and shake to remove excess flour. Pour half of the batter into the tin, smooth the top and add the slices of brie. Divide the rest of the basil leaves on top and cover with the rest of the batter. Smooth the top.
Bake for 10 minutes and bring the temperature down to 180˚C. Bake for about an hour but make sure to check after 50 minutes. A wooden skewer should come out dry if you stick it in the middle. Carefully turn out onto a cooling rack and leave to cool slightly.
It's best served warm and delicious with mango chutney and a few basil leaves sprinkled on top