Candied-Fennel-Topped Lemon Cake

Candied-Fennel-Topped Lemon Cake
Photo by Roland Bello

Ingredients

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