This week’s recipe Zwiebelmarktkuchen (Onion Festival Cake) is a specialty from Weimar in the German state of Thüringen. The Weimar Onion Festival, or Zweibelmarkt, takes place in October and has been going on for 365 years. This dish is a specialty of the festival.
The dish reminded me somewhat of Flammkuchen, except with more onions and a less rich sauce. Rainer tells me that onion cake that he’s familiar with is smaller and thicker.
It ends up I was not quite fully recovered enough to make this recipe. After sticking it in the oven, I promptly laid down and took a two hour nap. Kneading and rolling out dough takes a lot out of you! (I found the dough pretty difficult to roll out, and it didn’t really make it up the sides of the pan).
I’m not the biggest fan of big piles of onions, but I’ll admit it was tasty. Rainer loved it.
Unfortunately, my camera has died, so I had to take a picture of the dish with my webcam. Maybe this means I’ll be getting a DSLR for Christmas? Rainer says he has so many more things higher on his priority list than buying me a DSLR, but I need to take photos for the blog somehow, right? *wink, wink*
Other participants:
- Stephanie at A Greenville Life
Upcoming challenges!
- November 23 – Muschelsalat (Mussel salad)
- Sächsischer Weihnachtsstollen (Saxon Christmas Stollen) – To be made the week of Thanksgiving and publish around Christmas time.
Feel free to join in anytime. Want more Real German Cuisine? Check out the full recipe list organized by German state.
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Weird— my camera just died too. It was disemboweled by a faulty memory card.
Hmmm, I love Zwiebelkuchen!! Your photo looks great and the recipe with the sour cream and egg topping is excellent! Some Zwiebelkuchen come without this but I find these a bit dry.
Maybe I have two tips for saving some time:
1. I’ve got a very large and heavy roasting tin that fits exactly into my oven. When I need to make larger amounts of let’s say roasted potatoes, fried mushrooms or fried onions I always do this in the oven. I think due the heat all around this is done much faster than in a frying pan.
2. Just recently I’ve re-discovered Quark-Öl-Teig as a substitute for yeast dough. It’s nearly as good but done within a few minutes. The recipe you’ll find here: http://www.katzentisch.com/2009/11/yeast-dough-substitute-quark-oil-dough.html.
.-= Molly´s last blog ..L’Abricotage (Apricot Glaze) =-.
Yum!!! Looks great. I always loved eating Zwiebelkuchen with new wine in the fall in Freiburg. Mmmmm…
.-= Annie @ PhD in Parenting´s last blog ..Bloganthropy: Help me support the Christmas Exchange =-.
Mmmm. My uncle recently died, he was the son of German immigrants and loved all the authentic food. This made me think of him. Thanks!
I love these kind of cakes with caramelized onions for that sweet flavor.
I highly recommend the Nikon D90 as a D-SLR! I asked at the Nikon shop in Schwabing, saying I planned to buy it in the US, but maybe they could make me a deal. The owner agreed and I got about 80 euro off the normal price (with 18-55 VR lens), PLUS then the warranty is good in Europe (which the US warranty isn’t).
.-= Dave´s last blog ..Climbing Zugspitze: Germany’s highest mountain (Part 1) =-.
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