Fennel, orange and golden raisin [quatre-quarts] from Gâteau: The Surprising Simplicity of French Cakes (page 23) by Aleksandra Crapanzano

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Notes about this recipe

  • jenmacgregor18 on July 15, 2023

    We did enjoy this one. I agree with Lepa. I did like the dense, fine-crumb texture. The flavors are great too. The fennel was very subtle. I would even add more next time. I did overbake mine. At 55 minutes, the rest of the cake was fine, but the center, where it had cracked, looked raw. So, I kept adding 5 more minutes. It never did look done in the middle, but the surface was very brown, & I removed it. After cooling it was definitely cooked throughout--and dry. I think it has so much butter it just looks underdone, but with cooling the moisture will redistribute. Next time I'd take it out at 55 minutes.

  • Lepa on October 15, 2022

    This was a delicious combination of flavors- subtle but complex. The cake had a wonderful dense texture that is perfect for slicing thinly and enjoying with coffee or tea. It took an extra five minutes (total: 60 minutes) to bake completely in the middle.

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