Semolina cake with lemon and fennel from Sweet Enough (page 115) by Alison Roman

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

Accompaniments: Tahini caramel

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

  • anya_sf on May 25, 2025

    Delicious, moist cake. Loved the flavor.

  • Lepa on January 15, 2024

    We loved this cake. I am a fan of seed cakes but using fennel instead of caraway here made it even better!

  • paulabee on October 13, 2023

    I love fennel so it's no surprise I liked this one--it was perfect. I followed the recipe exactly as written with no issues

  • Apollonia on September 23, 2023

    This was a perfect afternoon cake. The semolina gave it a really fantastic texture. I used anise seeds rather than fennel, because that's what I had, and the taste was superb.

  • Astrid5555 on May 11, 2023

    I was a little hesitant to make this cake because of the fennel seeds in the recipe, however they impart a lovely subtle undertone of fennel which is so delicious. HIghly recommend to make this cake.

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