Sunday, July 15, 2007


(Onion cake)
4 cups spelt flour
3 egg yolks
¼ cup butter
Pinch of salt
A bit of honey
½ cup lukewarm water
1 oz. Fresh yeast (or 1 pack of dried yeast)

4 Slices of bacon (nitrate free), diced
2 lb. diced onion
5 eggs
1 cup sour cream
Pinch of salt
Caraway seeds to taste
To prepare the dough: leave all ingredients out, letting them reach room temperature. Put the flour into a mixing bowl and make a well in the center. Mix the yeast with a pinch of sugar and the water and a bit of the flour. Pour into the well and lightly cover with the flour. Cover and leave to rise. Beat the yolks with a pinch of sugar until thick. Beat into the shortening, add a pinch of salt and pour into the flour. Work to a dough and knead until bubbles form. Roll it out finger-thick and line a baking pan. Press the dough edges up to a height of about ¾ inches. Let the dough rise again.
For the filling: Fry the bacon until crisp, take out 2 tablespoons and put aside. Fry the onions in the bacon fat, let them soften but not brown. Cool slightly then spread them over the dough. Beat the eggs with the sour cream, add a pinch of salt and pour the mixture over the onions, sprinkle with remaining fried bacon and caraway seeds. Bake in a hot oven until the filling is set and the pastry a golden brown, about 30 minutes.