While I don’t like liquorice, or anything with a strong aniseed taste for that matter, it was curiosity that got the better of me on this one when I saw apple being paired with fennel and thought, let’s give it a go. Well, I was amazed as to how much I loved the flavour profile. There is just enough of the aromatic fennel coming through to complement the apple without overpowering it. I guarantee you won’t be left wondering what flavours are in this cake.
Apple & fennel seed cake
Light and moist apple loaf cake with a hint of fennel
Equipment
- 1 26cm x 13cm x 7.5cm loaf tin
Ingredients
- 400 g eating apples cleaned weight, peeled, cored, chopped into small pieces
- 200 g whole eggs
- 200 g vegetable oil
- 100 g caster sugar
- 200 g plain flour
- 2 tsp baking powder
- 7.5 g fennel seeds
Instructions
Prepare the apples:
- Peel and core the apples and chop into small pieces. You need 400g cleaned weight.
- Put into a bowl and set aside.
Prepare the loaf tin, seeds and oven:
- Line the bottom and sides of the tin with parchment and set aside.
- Preheat the oven to 180C.
- Put the fennel seeds on a baking tray and toast in the oven for 5-10 mins until they are fragrant. Remove from the oven and allow to cool.
Make the cake:
- In a stand mixer bowl fitted with a whisk attachment, whisk the eggs until doubled in volume.
- Add the sugar and continue to whisk on high speed until ribbon stage is achieved.
- Slowly pour in the oil and continue to whisk on high speed.
- Sieve the flour and baking powder three times to ensure they are fully combined.
- Lower the speed of the mixer and fold the flour into the egg mixture.
- Remove the bowl from the mixer and fold in the apple and fennel seeds by hand using a spatula.
- Pour the mixture into the prepared tin.
Bake:
- Bake the cake for approximately 1 hour until golden and risen and a skewer comes out clean.
- Immediately remove the cake from the tin onto a cooling rack.
- Serve with a dollop of Greek yoghurt or crème fraiche.
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