Candied Fennel Topped Lemon Cake Recipes

FENNEL UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with 1 teaspoon olive oil.
• For the fennel: In a medium saucepan over medium heat, dissolve the sugar in 3/4 cup water, stirring occasionally with a wooden spoon. Add the fennel, salt and lemon juice, and bring to a simmer. Reduce the heat to low and cook until the liquid is reduced by three-quarters, about 15 minutes. Spread the candied fennel evenly over the bottom of the prepared cake pan. Set aside to cool slightly.
• For the cake: Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, olive oil, lemon zest and fennel pollen. Add the dry ingredients to the wet and whisk until just combined. Pour the batter evenly over the candied fennel. Place in the preheated oven and bake until a toothpick inserted in the middle of the cake comes out clean, 30 minutes. Cool for 10 minutes in the pan, then invert the cake onto a plate to cool completely.
• For the sauce: In a small bowl, whisk together the raspberry jam, lemon juice and 2 tablespoons warm water.
• Sprinkle the cake with a few picked fennel fronds. Slice into wedges and serve with a spoonful of the sauce.

CANDIED-LEMON POUND CAKE

Steps:

• Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and dust with flour, tapping out the excess.
• Grate the zest of 1 1/2 lemons and remove the remaining zest in wide strips with a vegetable peeler. Juice both lemons into a small bowl; set aside.
• Whisk the eggs, egg yolk, 1/4 cup heavy cream and 2 teaspoons vanilla in a medium bowl until slightly foamy; set aside. Beat the butter and 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl, then beat on medium-high speed until pale and fluffy, 6 to 7 minutes, adding the grated lemon zest after about 5 minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl; increase the speed to medium and beat until fluffy, 15 to 30 seconds.
• Transfer the batter to the prepared pan and smooth the top. Bake until golden and the top springs back when gently pressed, 1 hour 10 minutes to 1 hour 20 minutes.
• Meanwhile, make the lemon syrup: Bring a small saucepan of water to a boil. Add the lemon zest strips and cook 1 minute; drain. Repeat twice, using fresh water each time; drain and transfer the lemon zest to a cutting board. Wipe out the saucepan.
• Thinly slice the lemon zest strips and return to the saucepan along with the reserved lemon juice, the remaining 1/4 cup cane sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar; cook until slightly reduced, 3 to 5 minutes. Let cool. Strain the syrup through a fine-mesh sieve; reserve the syrup and candied zest.
• Remove the cake from the oven, transfer to a rack and let cool 10 minutes in the pan. Poke 12 holes in the top of the cake, then brush with half the lemon syrup. Let soak 5 minutes, then lift the cake from the pan and remove the parchment. Transfer to a rack. Poke a few holes in the sides of the cake, then brush all over with the remaining lemon syrup. Let cool completely.
• Make the glaze: Combine the confectioners' sugar, 3 tablespoons heavy cream and the remaining 1/4 teaspoon vanilla in a medium bowl and whisk until thick and smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and top with the candied lemon zest. Let set at least 20 minutes.

CANDIED LEMON SLICES

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.