Candied-Fennel-Topped Lemon Cake

Candied-Fennel-Topped Lemon Cake
Photo by Roland Bello

Ingredients

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

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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