Fennel and Lemon cake
This cake is very easy and fast to make, and its recipe is very versatile, aromas and flavorings can be changed or even omitted altogether if you fancy a simple sponge.
Ingredients
1 1/2 cups of self raising flour
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup yogurt
3 eggs
2 tbsp port
2 tbsp ground fennel seeds
finely grated zest 1 lemon
Method:
Heat oven to 180C.
Beat together the vegetable oil, sugar, yogurt, port and eggs until creamy.
Sift in the flour, the finely grated zest of 1 lemon and fennel seeds, then mix until well combined.
Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
1 1/2 cups of self raising flour
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup yogurt
3 eggs
2 tbsp port
2 tbsp ground fennel seeds
finely grated zest 1 lemon
Method:
Heat oven to 180C.
Beat together the vegetable oil, sugar, yogurt, port and eggs until creamy.
Sift in the flour, the finely grated zest of 1 lemon and fennel seeds, then mix until well combined.
Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
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