Fennel Pound Cake Recipes
FUNNEL CAKES
This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. -Mary Faith Yoder, Unity, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 cakes.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 316 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
FENNEL POUND CAKE
Steps:
- For the cake: Preheat oven to 350 degrees F and grease a 9-by-4 1/2-inch loaf pan with cooking spray.
- Toast the fennel seeds in a dry pan over medium-low heat until fragrant, then grind up in a spice grinder.
- Beat the butter and granulated sugar together with an electric mixer until smooth and white.
- Slowly add the eggs and vanilla to combine well, beating well after each egg is added.
- Add the flour, salt and fennel seed and mix until just combined. (Do not overmix!)
- Pour batter into greased pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Allow to cool in pan for about 10 minutes. Remove from pan and transfer to a wire rack to cool to room temperature, about 45 minutes.
- For the creme: Place the creme fraiche, granulated sugar and vanilla in the bowl of a stand mixer and whip until soft peaks form, about 5 minutes. Set aside.
- For the berries: Slice the blackberries and strawberries in half and mix with the blueberries and raspberries. Toss in granulated sugar, vanilla and salt, and let sit for at least 10 minutes at room temperature or refrigerated up to overnight.
- Tear the cake into large chunks. Place 1 or 2 large chunks on each plate, and top with a spoonful of the berries, making sure to get some of the liquid. Place a dollop of the creme over that. Dust with powdered sugar and garnish with chervil.
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- In a 9-by-13-inch nonreactive baking dish, combine the fennel, vanilla bean, a pinch of salt and 2 tablespoons of water. Cover with foil and roast until the fennel is tender, 30 minutes. Meanwhile, in a medium bowl, toss the strawberries with the sugar, lemon juice, vanilla seeds and a pinch of salt and let stand until juicy, 30 minutes.
- Add the strawberries and their juices to the fennel, cover and roast for 30 minutes. Discard the vanilla bean and transfer the compote to a bowl. Slice the cake and set a slice on each plate. Top with the compote, sprinkle with fennel pollen and serve.
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