Fennel & olive oil cake with blackberries from What's for Dessert: Simple Recipes for Dessert People (page 133) by Claire Saffitz

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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

  • hibachrach on March 07, 2026

    Good texture, which can often be a miss for a yogurt cake. Made in a Pullman pan which gives nice straight sides. I didn’t taste the fennel at all, nor did my friend who had some. You probably will need to adjust the glaze as the it slid right off my fully cooled cake. If you have textural sensitivities, you may want to avoid this as blackberries have small seeds that WILL get stuck in your teeth.

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