Fennel Honey Cake

The combination of lemon myrtle, fennel, and honey syrup produces a rich, flowery conclusion.

Photo by James Ransom

Ingredients

Cake

• 3 tablespoon fennel seeds

• 2.5 cup unsalted butter (500 grams)

• 1.5 cup sugar (330 grams)

• 2 tablespoon minced fresh thyme

• 1 tablespoon grated lemon zest

• 6 large eggs

• 250 ml whole milk

• 600 grams all-purpose flour

• 4 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup finely grated fennel

• 1/4 cup freshly lemon juice

  
  

Honey syrup and cream cheese frosting

• 115ml freshly lemon juice

• 250 ml honey

• 188 ml water

• 600 grams powdered sugar

• 100 grams unsalted butter

• 9 ounce cream cheese (255 grams)

Guidelines

Step 1

Preheat the oven to 345°F (175°C). Gently grease and line two 8-inch (20-centimeter) round cake pans with parchment paper.

Step 2

Sauté the fennel seeds in a skillet over medium heat until aromatic. Remove from heat, transfer to a large mixing bowl, and allow to cool fully.

Step 3

After cooling, incorporate the butter and sugar into the bowl containing thyme, lemon zest, and fennel seeds, and cream the mixture for 2 to 3 minutes or until it becomes light and fluffy. Incorporate the eggs individually, continuing to beat until well combined. Incorporate the milk, then sift the flour, baking powder, and salt, and gently fold to create a batter.

Step 4

Employ your hands to compress the grated fennel, extracting any surplus moisture, then incorporate it into the batter and whisk gently to ensure even distribution. Distribute the batter uniformly among the prepared pans and bake for 1 hour, or until a skewer inserted into the centers emerges clean.

Step 5

Simultaneously, prepare the honey syrup. In a saucepan over medium-high heat, amalgamate the lemon juice, 1 cup of honey, and water, stirring until the honey is fully dissolved. Heat till boiling, then remove from the heat source. Allocate separately.

Step 6

While the cakes remain warm in their tins, puncture the tops with a fork and pour 1 cup (250 ml) of the honey syrup over them. Allow to cool on a wire rack.

Step 7

To prepare the honey icing, combine the remaining 4 tablespoons of honey, powdered sugar, butter, and cream cheese in a bowl. Utilize a hand-held mixer or a stand mixer equipped with the paddle attachment to blend until smooth.

Step 8

Position one of the cooled cakes on a serving plate or stand and apply half of the icing, then place the second cake above it. Distribute the remaining icing and accompany with the leftover honey syrup.