Fennel and Semolina Cake

By blum099

Recipe adapted from Sarah Hymanson and Sara Kramer

Ingredients

• For the Fennel:
• Yield: 8 to 10 servings
• Prep Time: 1 hour and 30 minutes, plus soaking time
• Cook Time: 45 minutes, plus soaking time
• Total Time: 2 hours and 15 minutes, plus soaking time
• Yield: 8 to 10 servings
• Prep Time: 1 hour and 30 minutes, plus soaking time
• Cook Time: 45 minutes, plus soaking time
• Total Time: 2 hours and 15 minutes, plus soaking time
• INGREDIENTS
• 3 tablespoons fresh lemon juice
• 1/2 cup plus 2 tablespoons Pernod
• 1 3/4 cups water
• 1 cup sugar
• 2 tablespoons fennel seeds
• Pinch of salt
• 1 bulb fennel, sliced 1/8-inch thick (core left intact)
• 1 tablespoon rose water
• For the Crust:
• 4 tablespoons unsalted butter, melted
• 6 tablespoons light brown sugar
• For the Cake:
• 2 cups whole Greek yogurt
• 3/4 cups whole milk
• 1 1/2 cups coarse semolina flour
• 1 1/3 cups sugar
• 5 teaspoons baking powder
• 2 teaspoons fennel pollen
• Pinch of salt
• 1 1/2 cups unsalted butter, melted and cooled to room temperature

Details

Adapted from tastingtable.com

Preparation

Step 1

1. Prepare the fennel: In a small saucepan, combine the lemon juice, Pernod, water, sugar, fennel seeds and salt and bring to a simmer. Cook until the fennel seeds become tender, about 15 minutes. Strain the syrup into a medium bowl. Discard the fennel seeds.

2. Preheat oven to 350°. In a large saucepan, add the reserved syrup and bring to a simmer. Add the fennel, and cook, covered, until tender, about 20 minutes. Using a slotted spoon, transfer the fennel to a parchment paper-lined baking sheet, arrange in a single layer and let cool. Transfer the syrup to a medium bowl and add the rose water. Measure 1 cup of the syrup and reserve any remaining for another use.

3. Make the crust: In a 8x11 baking dish, drizzle the melted butter and sprinkle the light brown sugar evenly to cover the bottom of the pan. Arrange the fennel slices on top in a single layer, then set aside.

4. Make the semolina cake: Combine the wet ingredients (yogurt and milk) in a bowl. Combine the dry ingredients (semolina, sugar, baking powder, fennel pollen and salt) in a large mixing bowl. Mix the wet ingredients into the dry ingredients and then add the butter. Immediately, pour the batter into the baking dish. Bake until golden brown, about 40 to 45 minutes.