The Washington Post

Torta al Finocchio (Fennel Cake)

Torta al Finocchio (Fennel Cake) 6.000

Jonathan Ernst for The Washington Post

Washington Cooks Nov 11, 2009

This eggless cake could not be simpler to make. It is not too sweet -- good for any time of day. Serve with coffee or fruit.

Servings: 6 - 8

Yield: Makes one 8-inch cake

  • Unsalted butter, for greasing the baking pan
  • 1 cup flour, plus more for the baking pan
  • 1 cup finely ground almonds
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 tablespoon fennel seeds
  • 1 cup whole milk


Preheat the oven to 375 degrees. Use a little butter to grease the inside of an 8-inch cake pan, then dust with flour, shaking off any excess.

Combine the flour, ground almonds, sugar and baking powder in a large mixing bowl. Make a well in the center and add the milk, stirring to form a smooth batter. Add the fennel seeds and mix well. Transfer the batter to the prepared cake pan, spreading it evenly. Bake for 40 to 45 minutes, until the cake springs back lightly when touched. Transfer to a wire rack to cool (in the pan) before cutting into wedges.

Recipe Source

Adapted from "Tuscany: The Beautiful Cookbook," by Lorenza De' Medici (Beautiful Cookbooks, 1992).

Tested by Deborah Thawley.

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Nutritional Facts

Calories per serving (based on 8): 219

% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 4mg 1%

Sodium: 77mg 3%

Total Carbohydrates: 35g 12%

Dietary Fiber: 2g 8%

Sugar: 21g

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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