Salted Jil & Caramelized Red Onion Cake
1 small cake
20 min
30 minutes
INGREDIENTS
🥧 CAKE:
- 1 log of Jil
- 150g of T65 wheat flour
- 170 ml of vegetable milk
- 35 ml of olive oil
- 1 tsp of lemon juice
- 1.5 tsp of baking powder
- 1/2 tsp of salt
🧅 CARAMELISED ONIONS:
- 1 large red onion
- 1 tbsp olive oil
- 1 tbsp wholegrain cane sugar
- 1 tbsp (or more according to taste) balsamic vinegar
- Salt, pepper
RECIPE
In a small frying pan, heat the olive oil over high heat. Sauté the sliced onion and season with pepper. When the onion starts to brown, reduce the heat to medium. Cook for a good 5 minutes. Add sugar and let caramelize. Add vinegar to deglaze and mix well. Taste and adjust the amount of vinegar if necessary. Add salt to taste.
In a small bowl, combine the flour, salt and baking powder. Add the vegetable milk and whisk together. Add the oil and mix. Add the lemon juice and mix. Cut the Jil in half and then into cubes. Add the diced Jil and the caramelised onions to the batter. Line a small cake tin (approx. 9 x 19 cm) with baking paper and pour in the cake batter. Bake at 170°C for about 30 minutes. The cake should be golden brown and is cooked when a knife blade inserted in the centre comes out dry.
Presentation and tasting suggestions: add a few pieces of Jil, slices of figs and a little vegan honey to the cake just before serving. Perfect with a lamb's lettuce salad.
Photo © Marie Laforêt