Cinnamon fennel cake

2014-04-04
  • Servings : 12 slices
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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With the intense and special flavors of cinnamon and fennel this cake is delicious… Serve with tea!

Units: Metric / (Units: US)

Ingredients

  • 100 ml / (6 3/4 tablespoons) whipping cream
  • 150 grams / (5 1/3 ounces) all-purpose flour
  • 150 grams / (5 1/3 ounces) sugar
  • 3 eggs
  • 1 teaspoon baking powder
  • 2 tablespoons cinnamon
  • 1 teaspoon liquid caramel
  • 1 teaspoon fennel powder

    Directions

    Step 1


    1. Preheat the oven to 180ºC / (350ºF). Grease a loaf tin (27 x 10 centimeters / (10 2/3 x 4 inches)) with margarine and sprinkle with flour.

    Step 2


    1. In an electric mixer, beat on medium speed the eggs and sugar until obtain a creamy and homogeneous texture. Add the cream together with the cinnamon, fennel, liquid caramel and mix for 3 to 4 minutes until well incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous mixture.

    Step 3


    1. Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).

    Step 4


    1. When the cake is cooked, remove from oven and unmold onto a plate. Let cool to room temperature and serve.

Nutrition facts per serving (12 slices):

Calories: 130
 
Total Fat: 3 g(5%)

 
Saturated Fat: 1.5 g(8%)
 
Cholesterol: 60 mg(20%)
 
Sodium: 65 mg(3%)
 
Total Carbohydrate: 24 g(8%)
 
Protein: 3 g
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