If you like the fennel aroma you have to try this delicious recipe. This fennel cake is an excellent choice to serve at a family breakfast with a hot cup of tea. Bon appetit!!!
MAIN INGREDIENTS OF THIS RECIPE:
- Fennel, Port wine, granulated sugar, all-purpose flour, eggs
HOW TO MAKE FENNEL CAKE:
Beat for about 1 to 2 minutes the sugar, softened butter, lemon zest and the vanilla extract. Add the eggs, fennel, Port wine and beat until a creamy mixture. Add the flour and the baking powder and beat until obtain a quite creamy dough.
Pour the dough into the prepared pan
and bake for 25 to 30 minutes.
When the cake is cooked, remove from oven and unmold the cake onto a plate.
Let cool to room temperature, garnish with powdered sugar and serve.
YOU MAY ALSO LIKE:
- Cinnamon fennel cake
- Yogurt cinnamon cake
- Fennel honey cake
- Olive oil cinnamon cake
- Honey cake
RECIPE VIDEO:
(3 votes, 4.33 out of 5)Ingredients
- 150 grams (2/3 cup) granulated sugar
- 4 medium eggs
- 175 grams (1 1/4 cups) all-purpose flour
- 2 tablespoons Port wine
- 1 teaspoon vanilla extract
- 1 tablespoon fennel seeds
- 125 grams (1/2 cup) softened unsalted butter
- Zest of one lemon
- 1 teaspoon baking powder
- Powdered sugar for garnish
Directions
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine or butter and dust with flour.
- In an electric mixer, beat on medium speed for about 1 to 2 minutes the sugar, softened butter, lemon zest and the vanilla extract. Add the eggs, fennel, Port wine and beat until a creamy mixture. Add the flour and the baking powder and beat until obtain a quite creamy dough.
- Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
- When the cake is cooked, remove from oven and unmold the cake onto a plate. Let cool to room temperature, garnish with powdered sugar and serve.
