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Candied-Fennel-Topped Lemon Cake

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Candied-Fennel-Topped Lemon Cake

Candied-Fennel-Topped Lemon Cake

amanda

Equipment

  • - Digital Kitchen Scale

  • - Precision Measuring Cups Set (4/5/8/10 Ounce)

  • - Food Processor

  • - Stand Mixer with Paddle and Dough Hook Attachments

  • - Silicone Spatula

  • - Microplane Zester

  • - Fennel Corers & Slicers Set

  • - High-Speed Hand Blender or Immersion Blender

  • - Chef's Knife and Cutting Board Set

  • - Silicone Baking Mat

Ingredients

  • 1 small fennel bulb

  • 3/4 cup sugar

  • 3/4 cup water

  • 3 (3-inch) strips lemon zest, thinly sliced

  • 1 teaspoon fennel seeds

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 stick unsalted butter, softened

  • 3/4 cup sugar

  • 2 large eggs

  • 1 1/2 teaspoons grated lemon zest

  • 3/4 cup well-shaken buttermilk

  • Equipment: a 9-by 2-inch round cake pan; an adjustable-blade slicer

  • Accompaniment: lightly sweetened whipped cream

Instructions

1

Instruction 1

Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and trimming to fit. Lightly oil paper. Line side with a 2-inch-wide strip of wax paper long enough to wrap around inside of pan to cover pleats, then lightly oil.
2

Instruction 2

Cut fennel bulb lengthwise with slicer into enough 1/4-inch-thick slices (about 9) to cover bottom of cake pan.
3

Instruction 3

Cover fennel with cold water in a medium saucepan and bring to a boil. Drain fennel and set aside. Add sugar, water (3/4 cup), zest, and fennel seeds to saucepan and bring to a simmer, stirring until sugar has dissolved. Add fennel slices and very gently simmer until tender and translucent and liquid is syrupy, about 40 minutes. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Cool syrup slightly, then pour (through a fine-mesh sieve if desired) over fennel.
4

Instruction 4

Preheat oven to 350°F with rack in middle.
5

Instruction 5

Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in zest.
6

Instruction 6

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour mixture, and mixing until just combined. Gently spoon batter over topping, spreading evenly.
7

Instruction 7

Bake until cake is golden-brown and a wooden pick inserted into center of cake comes out clean, 25 to 30 minutes. Cool cake in pan 15 minutes, then invert onto a plate and continue to cool. Serve warm or at room temperature.
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