Fennel Upside-Down Cake
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
54
Spice
41
Sweetness
50
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Kosher Salt1 tbsp
Lemon Juice1 cup
Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1 cup
Milk (room temperature)1 tsp
Lemon Zest1 cup
Seedless Raspberry JamDirections:
1
Preheat the oven to 350 degrees F
2
Grease an 8-inch cake pan with 1 teaspoon olive oil
3
For the fennel: In a medium saucepan over medium heat, dissolve the sugar in 3/4 cup water, stirring occasionally with a wooden spoon
4
Add the fennel, salt and lemon juice, and bring to a simmer
5
Reduce the heat to low and cook until the liquid is reduced by three-quarters, about 15 minutes
6
Spread the candied fennel evenly over the bottom of the prepared cake pan
7
Set aside to cool slightly
8
For the cake: Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt
9
In a separate bowl, whisk together the milk, eggs, olive oil, lemon zest and fennel pollen
10
Add the dry ingredients to the wet and whisk until just combined
11
Pour the batter evenly over the candied fennel
12
Place in the preheated oven and bake until a toothpick inserted in the middle of the cake comes out clean, 30 minutes
13
Cool for 10 minutes in the pan, then invert the cake onto a plate to cool completely
14
For the sauce: In a small bowl, whisk together the raspberry jam, lemon juice and 2 tablespoons warm water
15
Sprinkle the cake with a few picked fennel fronds
16
Slice into wedges and serve with a spoonful of the sauce