Upside-down Carrot and Onion Cake

Name: Upside-down Carrot and Onion Cake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Ingredients: Puff pastry round 2.2 lbs; Carrots from Chioggia 2.2 lbs; White onions from Chioggia 1.1 lbs; Brown sugar 2 spoonfuls; Fennel seeds to taste; Salt Cyprus black to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it br es fr de

1079

Calories per serving

Vegetarian

Energy Kcal 1079
Carbohydrates g 93.9
of which sugars g 18.9
Protein g 11.5
Fats g 73.1
of which saturated fat g 27.07
Fiber g 8.4
Cholesterol mg 25
Sodium mg 1098

Difficulty: Easy
Prep time: 25 min
Cook time: 1 h 10 min
Serving: 6 persone
Cost: Low

PRESENTATION

The upside-down carrot and onion cake is a delicious and colorful savory tart with a delicate flavor, very simple to make. The upside-down carrot and onion cake is a delight for caramelized onion lovers and an original solution for an impeccable presentation of the dish. Our inspiration came from its sweet version with orange, which is equally beautiful to look at (and tasty to enjoy!).
The upside-down carrot and onion cake, thanks to the combination of flavors from the two main ingredients, which complement each other well, is a savory tart that no one can resist tasting. The upside-down carrot and onion cake is one of the 5 recipes chosen from all those that participated in the GialloZafferano Forum contest "Venice on a plate", which invited our users to create recipes containing typical Venetian ingredients, in this case white onions and Chioggia carrots. The upside-down carrot and onion cake was then cooked at Vinitaly. This is a recipe by Marisa Serafini.

INGREDIENTS: Puff pastry 2.2 lbs (1 kg) - round; Carrots 2.2 lbs (1 kg) - from Chioggia; White onions 1.1 lbs (500 g) - from Chioggia; Brown sugar 2 spoonfuls; Fennel seeds to taste; Salt to taste - Cyprus black; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Preparation

How to prepare Upside-down Carrot and Onion Cake

To prepare the upside-down carrot and onion cake, first clean the onions thoroughly and slice them thinly; then place them in a pan with some oil 1 and let them wilt, then add a tablespoon of fennel seeds 2. Once the onions are halfway through their cooking, add a generous tablespoon of raw sugar 3.

Meanwhile, wash and clean the carrots and then cut them into segments of about 1 inch. Right after, put the carrots to boil for 20 minutes in plenty of water, and when they are cooked 4, add salt and pepper. At this point, get a round mold and brush it with oil 5 and then sprinkle it with the remaining raw sugar 6,

arrange the carrot segments upright and close to each other 7, leaving a bit of space between the carrots and the edge of the mold. Once the assembly of the carrots on the mold is finished, cover them with the onions 8, making sure to fill the space between the edge of the mold and the carrots. Cover everything with the shortcrust pastry 9, tucking the edge inside the mold

and brushing the surface with oil 10. Then bake in a preheated oven at 350°F until the surface is well browned 11. Once it has cooled slightly, take the carrot cake and flip it decisively onto a plate 12. Sprinkle the surface of the upside-down carrot and onion cake with black Cyprus salt.

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Upside-down Carrot and Onion Cake

PRESENTATION

How to prepare Upside-down Carrot and Onion Cake

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