in Switzerland

Swiss fennel cake

updated

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Ingredients for 1 servings:

  • 8 eggs
  • 250 g sugar
  • 125 g almond flour
  • 125 g flour
  • 1 tbsp fennel seeds
  • 20 g butter for greasing the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

without fennel vegetables, only with fennel seeds

Roast the fennel seeds without fat until they begin to smell. Then crush them in a mortar and pestle. Separate the eggs and beat the egg yolks with the sugar until frothy. Gradually stir in the almond flour, flour, and fennel seeds. Beat the egg whites until stiff peaks form and gently fold in. Pour into a buttered and floured baking dish and bake in an oven preheated to 160°C (320°F) for 45 minutes. The cake will rise, so don’t fill the dish completely. If the surface starts to get too dark, cover with baking paper or aluminum foil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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