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Home > Recipe collections > Fragrant fennel favourites > Fennel, date and orange cake
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Fennel, date and orange cake
( SERVES 8 )

Lucy Corry

Publication: Eat Well

Eat Well

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Fennel, date and orange cake

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This recipe owes a debt to a wonderful carrot cake by Michael Lee-Richards, published about 20 years ago in North & South magazine.

Ingredients

3 Eggs
¾ cup Neutral oil, (such as rice bran)
1½ cups Firmly packed brown sugar
1 Orange, finely grated zest
¼ cup Sour cream
1⅔ cups Wholemeal flour
1 tsp Baking soda
½ tsp Fennel seeds, chopped
1 tsp Ground ginger
½ tsp Salt
1 large Fennel bulb, coarsely grated (300g weight or about 3 cups) - save fronds for garnish
⅔ cup Desiccated coconut
1 cup Dried date, finely chopped

Icing

100 g Unsalted butter, softened
3 Tbsp Brown sugar
200 g Cream cheese, at room temperature
1 handful Fennel fronds

Directions

  1. Heat the oven to 160C. Grease and line a 23cm tin.
  2. Beat together the eggs, oil, sugar, orange zest and sour cream until well combined and thick. Add the flour, baking soda, fennel seeds, ground ginger and salt and stir until just combined, then fold in the fennel, coconut and dates.
  3. Pour into the prepared tin and bake for about 1h 20-30, or until a skewer plunged into the cake comes out cleanly. Let cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
  4. To make the icing, beat the butter and brown sugar together until soft. Add the cream cheese and beat again until smooth. Spread thickly over the cold cake and arrange the fennel fronds on top. Store in an airtight container in a cool place for up to a week (this cake is best kept in the fridge in warm weather).

See more of Lucy's fennel recipes

  • Fennel, pear and walnut salad
  • Fennel, leek and potato soup
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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