Best 4 Fennel Pound Cake Recipes
Indulge in the symphony of flavors that is fennel pound cake, a delectable treat that tantalizes the taste buds with its unique blend of sweet and savory notes. This classic cake, elevated with the addition of aromatic fennel, boasts a moist and tender crumb that melts in your mouth, while the subtle anise flavor adds an intriguing complexity. Whether you prefer a traditional pound cake simplicity or crave a burst of citrusy goodness with the orange glaze variation, this recipe offers two delightful options to satisfy your sweet cravings.
For those who relish the classic pound cake experience, the original recipe delivers a timeless delight. With its straightforward ingredients and easy-to-follow instructions, this version allows you to savor the pure essence of fennel, perfectly balanced with sugar and butter.
If you seek a vibrant twist, the orange glaze variation transforms this cake into a citrusy masterpiece. The tangy glaze, made with fresh orange juice and zest, adds a refreshing brightness that complements the fennel's earthy notes. This variation is sure to impress your guests and leave them craving more.
Whether you choose the classic or the orange-glazed version, this fennel pound cake promises an unforgettable taste experience. Its perfect balance of flavors and textures makes it an ideal accompaniment to your afternoon tea or as a delightful dessert to end a special meal. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you utterly satisfied.
FENNEL UPSIDE-DOWN CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with 1 teaspoon olive oil.
- For the fennel: In a medium saucepan over medium heat, dissolve the sugar in 3/4 cup water, stirring occasionally with a wooden spoon. Add the fennel, salt and lemon juice, and bring to a simmer. Reduce the heat to low and cook until the liquid is reduced by three-quarters, about 15 minutes. Spread the candied fennel evenly over the bottom of the prepared cake pan. Set aside to cool slightly.
- For the cake: Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, olive oil, lemon zest and fennel pollen. Add the dry ingredients to the wet and whisk until just combined. Pour the batter evenly over the candied fennel. Place in the preheated oven and bake until a toothpick inserted in the middle of the cake comes out clean, 30 minutes. Cool for 10 minutes in the pan, then invert the cake onto a plate to cool completely.
- For the sauce: In a small bowl, whisk together the raspberry jam, lemon juice and 2 tablespoons warm water.
- Sprinkle the cake with a few picked fennel fronds. Slice into wedges and serve with a spoonful of the sauce.
FUNNEL CAKES
This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. -Mary Faith Yoder, Unity, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 cakes.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 316 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
FUNNEL CAKES
You don't need to wait for the county fair to enjoy delicious old-fashioned funnel cakes. You just need a funnel with a 1/2-inch opening that can hold a cup of batter.
Provided by TARMIA
Categories Bread Quick Bread Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
- In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
- While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 50 g, Cholesterol 66.9 mg, Fat 32.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 5.1 g, Sodium 303.1 mg, Sugar 17.8 g
SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW
Provided by Melissa Roberts
Categories Quick & Easy Dinner Lunch Seafood Salmon Fennel Zucchini Summer Pan-Fry Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 servings
Number Of Ingredients 10
Steps:
- Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
- Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
- Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
- Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
- Serve with slaw.
Tips:
- Use fresh fennel: Fresh fennel has the best flavor, so look for bulbs that are firm and have bright green fronds.
- Trim the fennel properly: Trim the fennel bulbs by removing the tough outer layer and the feathery fronds. Cut the bulbs in half lengthwise and remove the core.
- Slice the fennel thinly: Thinly sliced fennel will help it to cook evenly and release its flavor.
- Sauté the fennel in butter: Sautéing the fennel in butter will help to caramelize it and bring out its sweetness.
- Use a good quality olive oil: Olive oil is a key ingredient in this recipe, so use a good quality extra virgin olive oil.
- Don't overmix the batter: Overmixing the batter will make the cake tough, so mix just until the ingredients are combined.
- Bake the cake in a loaf pan: A loaf pan is the best pan for baking this cake, as it will help to keep the cake moist.
Conclusion:
This fennel pound cake is a delicious and unique dessert that is perfect for any occasion. The fennel adds a subtle anise flavor that pairs perfectly with the sweet cake. This cake is also very easy to make, so it is a great option for beginner bakers.
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