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!!!
Servings:: 12 slices
Prep Time:
20 m
Cook Time:
35 m
Total Time:
55 m
Ingredients: eggs, fennel powder, flour, lemon, Port wine, sugar, vanilla extract
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(3 votes, 4.33 out of 5)Ingredients
- 150 grams (2/3 cup) granulated sugar
- 5 eggs
- 150 grams (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons Port wine
- 1 teaspoon vanilla extract
- 1 tablespoon fennel powder
- Zest of one lemon
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 and dust with some flour.
- In an electric mixer, beat on medium speed the eggs, the sugar and the lemon zest until obtain a homogeneous mixture. Add the fennel powder, the Port wine, the vanilla extract and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy and homogeneous mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 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 and serve.
Fennel cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 124
Total Fat 2 g(3%)
Saturated Fat 0.5 g(3%)
Cholesterol 68 mg(23%)
Sodium 27 mg(1%)
Total Carbohydrate 22.5 g(8%)
Protein 3.5 g
