This fennel honey cake is ideal to serve with tea on a cold winter night! It’s simple, quite pleasant and has a mix of flavors that it’s worth a try!
MAIN INGREDIENTS OF THIS RECIPE:
- Fennel, honey, eggs, granulated sugar, flour
HOW TO MAKE FENNEL HONEY CAKE:
Beat the eggs together with the sugar and the lemon zest until obtain a creamy and homogeneous mixture. Add the olive oil, honey, fennel and mix for 3 to 4 minutes to incorporate. Add the flour mixed with the baking powder and beat until a homogeneous mixture. Pour the mixture into the prepared tin
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(6 votes, 4.50 out of 5)Ingredients
- 1/2 tablespoon fennel seeds
- 50 ml (1/4 cup) olive oil
- 2 tablespoons honey
- 4 eggs
- 125 grams (1/2 cup) granulated sugar
- Zest of one lemon
- 1 teaspoon baking powder
- 150 grams (1 cup) all-purpose flour
Directions
- 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 dust with some flour.
- In an electric mixer, beat on medium speed the eggs together with the sugar and the lemon zest until obtain a creamy and homogeneous mixture. Add the olive oil, honey, fennel and mix for 3 to 4 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous mixture.
- Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
- Remove the cake from the oven and unmold onto a plate. Let cool and serve.
