Upside-down orange and fennel cornmeal cake from Season: Big Flavors, Beautiful Food (page 216) by Nik Sharma

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

  • Eat Your Books

    Cake better requires refrigeration for at least 8 hours. Can substitute oranges for tangerines, and whole wheat pastry flour for all-purpose flour.

  • raybun on August 11, 2020

    I made this with plums instead of orange slices (but kept the orange zest & juice). The ground fennel delicately infused the cake, and the seeds caramelized with the plums. Absolutely delicious, I’ll try with blood oranges this winter.

  • catharinesteacy on May 24, 2019

    I used a 9×13 pan without changing anything in the recipe and it worked great! So good. Loved the fennel.

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