Candied-Fennel-Topped Lemon Cake

Candied-Fennel-Topped Lemon Cake
Photo by Roland Bello

Ingredients

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

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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