Seedy breakfast cake from Sweet Enough (page 251) by Alison Roman

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

    Can substitute sour cream for Greek yogurt.

  • jmohart on May 13, 2026

    I added two ripe bananas and I think I ended up making banana bread with sesame and poppy seeds. Would make again without the banana

  • skvalentine on April 20, 2026

    Agree with other comments-- this is fine but not amazing. I don't think I would use the fennel again, although it was interesting. I did like the addition of poppyseeds!

  • jenmacgregor18 on August 27, 2024

    This was okay, but don’t think I’d make it again. It mostly was just sweet, with a hint of banana and fennel. We prefer straight up banana bread or more fennel- something with a more pronounced flavor.

  • anya_sf on August 02, 2023

    I used half white whole wheat flour and added 1 banana, the flax seeds, about 5 Tbsp pumpkin seeds, no fennel seeds. The cups and mls of yogurt don't match; I went with mls. The resulting cake was plenty moist and very tasty, mostly tasting of the seeds with a hint of banana. Sugar on top was pretty, but could be skipped (or sprinkled very lightly) as the cake itself was plenty sweet.

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