- 8
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
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.