Cinnamon fennel cake

2014-04-04
  • Servings : 12 slices
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

 
With the intense and special flavors of cinnamon and fennel this cake is delicious… Serve with tea!

Units: Metric (Units: US)

Ingredients

  • 100 ml (1/4 pint (118 ml)) whipping cream
  • 150 grams (1 cup) all-purpose flour
  • 150 grams (2/3 cup) granulated 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 (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) 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.

Cinnamon fennel cake

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

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, 5.00 out of 5)
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