Fennel seed and candied-peel yogurt cake (Ciambella allo yogurt con semi di finocchio e canditi) from A Table in Venice: Recipes from My Home (page 51) by Skye McAlpine

  • fennel seeds
  • orange blossom water
  • confectioner's sugar
  • yogurt
  • self-rising flour
  • candied peel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on August 27, 2018

    I've spent years baking and looking for just this kind of cake. It is not too sweet, so it's suitable for breakfast. It has a lovely texture and a complex, interesting flavor. The fennel and candied peel make for such a beguiling combination. I did not ice the cake; I just dusted it with confectioner's sugar. This will certainly become part of my regular rotation. I finally have a good excuse for holding onto that little six cup bundt pan!

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