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!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Granulated sugar
- Eggs
- All-purpose flour
- Port wine
- Vanilla extract
- Fennel seeds
- Unsalted butter
- Lemon zest
- Baking powder
- Powdered sugar
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE FENNEL CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine or butter and dust with flour.
Step 2: 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.
Step 3: Pour the dough into the prepared pan and bake for 25 to 30 minutes.
Step 4: When the cake is cooked, remove from oven and unmold the cake onto a plate.
TIPS FOR FENNEL CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Fennel cake
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!!!
4.50 from 4 reviews
- 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
- 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.
