Sunday, March 28, 2010

Torta Al Finocchio

A great friend of mine just sent me this recipe that, in turn, I want to share with all of you. For YEARS, I have owned a springform cake pan set but have NEVER used it! Now, I am going to do that! LOL!!!

In Tuscany, Italy, rosemary, thyme and fennel are used to season cakes and breads. The fennel accent makes this cake particularly interesting.

Torta Al Finocchio (Fennel Cake)

1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup ground almonds
1 cup granulated sugar
1 teaspoon baking powder
1 cup whole milk
1 tablespoon fennel seed

Preheat oven to 350 degrees. Grease a 9" springform pan with butter.

In mixing bowl, combine flour, almonds, sugar, and baking powder. Mix well. Gradually stir in milk and then mix in the fennel seed.

Pour batter into prepared pan. Bake the cake until golden. When a wooden toothpick comes out dry--about 1 hour, the cake is finished baking.

Remove from oven and let cool completely on a wire rack. Unclip the pan's sides and transfer to a serving platter. Serve at room temperature.

Serves 6.

Thank you, Chris and Peter!!!


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