Caramelized Onion, Walnut, and Spinach Savory Cake

Caramelized Onion, Walnut, and Spinach Savory Cake
Serves 8
The leftover onion marmalade used to flavorthis recipe carl be spread on sliced bread or served with cheese.

UNION MARMALADE

2 Tbs olive oil
4 large sweet onions. such as Vilidalia or Walla Walla, thinly sliced (7 cups)
3 Tbs. balsamic vinegar
1 1/2 Tbs. light brown sugar
1 tsp. Finely chopped fresh thyme

CAKE

1 1/2  cups alI—purpose flour
1 Ths. baking powder
1 tsp. koshersalt
1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper
2 large eggs
1/2 cup Iow·fat Greek yogurt
5 Tbs. olive oil
1 cup coarsely chopped spinach
1/3 cup chopped toasted walnuts

1 .To make Onion Marmalade: Heat oil in Dutch oven over medium-high heat. Add onions. and cook 30 minutes, stirring occasionally. Stir in vinegar, brown sugar, and thyme, and reduce heat to medium- low. Cook 40 minutes. or until onions are caramelized. Cool.

2 .To make Cake: Pre heat oven to 350°F. Line Ioafpari with parchment paper, letting ends hang over pan edges.
Spray parchment with cooking spray.

3 . whisk togetherflour, baking powder, salt, and Aleppo pepper in bowl. Whisk together eggs, yogurt, and oil in separate bowl. Stir egg mixture into flour mixture. Fold in spinach. 1/2  cup Onion Marmalade, and walnuts. Spoon batter into prepared Ioafpan, and smooth top with spatula.

Bake 45 minutes. or until tip of knife inserted into loaf comes out clean. Lift loaf from pan with parchment paper, and
cool on wire rack. Serve with remaining Onion Marmalade, if desired.

PEI! SLICE 246 cal; 69 Fmt: 14g total fat
(2 g sat fat); 24g carb; 47 mg chol 407 mg sod;
2 g fiber; 4 g sugars