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It started with me finding fresh fennel at the market I go to, to shop for vegetables and fresh herbs. I made some rosemary and fennel chicken and the aroma filled up the house leaving everyone pretty happy. This made me want to use fennel in my bakes so there I was trying to make my baking studio smell of fennel. I searched around and came across this recipe, tweaked it just a bit and here it goes. The recipe called for dried fennel seeds so I stuck to that, add as much as you want for flavour. Gods were by my side and I had some fantastic organic aniseed extract which I also added to the mini cakes. It’s gluten free, butter free and if u skip the icing (please don’t) it’s sugar free too. Enjoy!

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Fennel and Orange Mini Cakes
Recipe type: Bake
Cuisine: Cake
 
Ingredients
  • 3 cups almond flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 1½ tbsp fennel seeds
  • 3 eggs
  • ¼ cup whole milk yogurt
  • ¼ cup honey
  • ½ tsp vanilla extract
  • Juice from one large orange
  • Zest from one orange
  • For the orange glaze
  • zest from one orange
  • Juice from one orange
  • 2 cups powdered sugar
  • Small splash of milk (probably a tsp)
Instructions
  1. Preheat oven to 160 degrees.
  2. Butter/flour a mini bundt pan or any fun molds u may have. I found star shaped silicon molds lying around that I wanted to use.
  3. Toast the fennel seeds in the oven until fragrant, about 4 minutes. Crush with a mortar and pestle or leave whole.
  4. Combine the almond flour, salt, baking soda and toasted fennel seeds in a bowl.
  5. Mix the eggs, yogurt, honey, vanilla, orange juice and zest in a different bowl.
  6. Slowly add dry ingredients to wet ingredients. Mix until incorporated but don't over-mix.
  7. Pour cake mixture into molds filling them ¾. Bake for 8-10 minutes or until golden brown.
  8. Allow to cool in the pan for 10 minutes then let cakes cool on a wire rack before glazing.
  9. For the glaze
  10. Whisk together the ingredients for the glaze and spoon on top of the cakes, letting the glaze run down the edges of the cakes.
  11. Serve with herbal tea, black coffee, or your favorite herbal cocktail.

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