Whole orange cake with candied fennel seeds from Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 215) by Julia Busuttil Nishimura

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Notes about this recipe

  • ChelseaP on July 07, 2022

    Stunner of a cake! So easy just blending the oranges raw. The creme fraiche topping was a bit runny but popped the cake in the fridge and it set up beautifully. I had the same issue with the praline and so just bashed it up with a rolling pin between some parchment and sprinkled on top of the cake.

  • debkellie on October 31, 2021

    seemed too simple.. but it works ;-). A very light, very moist delicately flavoured cake, which isn't over-sweet. The suggested caramelised fennel seeds/praline didn't work too well for me .. so I decided to grind them a little.. made for a nice, but unusual, flavoured topping (I subbed mascarpone for crème fraiche). Would make again. Nice one for All saints' eve...

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