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!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Fennel seeds
- Olive oil
- Honey
- Eggs
- Granulated sugar
- Lemon zest
- Baking powder
- All-purpose flour
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE FENNEL HONEY CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with margarine and dust with some flour.
Step 2: 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.
Step 3: Pour the mixture into the prepared tin and bake about 35 minutes.
Step 4: Remove the cake from the oven and unmold onto a plate. Let cool and serve.
TIPS FOR FENNEL HONEY 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 honey cake
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!
4.27 from 11 reviews
- 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
- 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.
