Heat the olive oil in the pan over a low heat on the hob top.

Add the sliced onions with the garlic and cook until the onions have become very soft and begin to brown .This will take about 30 minutes. Stir the pan occasionally and take care not to let the onions burn.

Once the onions have cooked down and reduced, add the balsamic vinegar and allow to cook over a low heat for a further 5 minutes. Remove from heat and set aside until needed.

Preheat oven to 160ºC. / Gas mark 3. For fan assisted ovens you may need to reduce the temperature by 10 - 20 degrees.

Lightly grease a 26cm Toughened Non-Stick Sauté Pan with coconut oil.

Sift and combine all dry ingredients together in a medium sized bowl, excluding rosemary.

Add the lemon juice to the warm water.

Add flax egg, olive oil, and lemon water to the dry ingredients and mix until completely combined. Stir in half of the caramelized onions and the rosemary into the batter.

Pour the batter into the greased sauté pan.

Bake for 25 minutes. Test with a skewer to see if the cake is baked. If the skewer is clean when removed, the cake is ready.

Spoon remaining caramelised onions on top of the cake and serve warm from the pan.

A flax egg is a sticky mixture of ground flax seed and water that is used as an egg substitute .To make the flax egg simply combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well and rest for 5 minutes until thickened, the result should be a sticky egg like substitute.