Candied-Fennel-Topped Lemon Cake

Candied-Fennel-Topped Lemon Cake
Photo by Roland Bello

Ingredients

  • 1 small fennel bulb
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ cup water
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick unsalted butter
  • + 8 more ingredients
    • ¾ cup sugar
    • 2 large eggs
    • ¾ cup sugar
    • 1 ½ teaspoons grated lemon zest
    • ¾ cup well-shaken buttermilk
    • 1 lemon
    • lightly sweetened whipped cream
    • 1 teaspoon fennel seeds

Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and trimming to fit. Lightly oil paper. Line side with a 2-inch-wide strip of wax paper long enough to wrap around inside of pan to cover pleats, then lightly oil. Cut fennel bulb lengthwise with slicer into ...

View full recipe at Epicurious

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