CANDIED FENNEL TOPPED LEMON CAKE

By BobD

Ingredients

• 8 SERVINGS
• Topped with graceful fans of candied fennel and bathed in a golden syrup-the fennel's subtle sweetness and beautiful form are quite sophisticated.
• FOR CANDIED FENNEL
• 1 small fennel bulb
• 3/4 cup sugar
• 3/4 cup water
• 3 (3-inch) strips lemon zest, thinly sliced
• 1 teaspoon fennel seeds
• FOR CAKE
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoon 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 teaspoon 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

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

PREPARE CAKE PAN:

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.

MAKE CANDIED FENNEL:

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

Cover fennel with cold water in a medium saucepan and bring it 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.

MAKE CAKE:

Preheat oven to 350F with rack in middle.

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.

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.

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.

COOKS NOTE:

Cake is best the day it is made but keeps, wrapped in plastic wrap, at room temperature 3 days.