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