This fennel and olive oil cake recipe from Claire Saffitz is unique and tasty

This fennel and olive oil cake recipe from Claire Saffitz is unique and tasty

Author, recipe developer, and online video host Claire Saffitz joined the clearly show to chat about her new book “What is for Dessert” and share a recipe! #newdaynw

SEATTLE — Previous senior editor at Bon Appetit and earth-renowned writer, recipe developer, and video clip host Claire Saffitz focuses on the sweet side of everyday living in her new guide “What is for Dessert?”

She joined the clearly show to chat about the book and share a recipe for a single of her easy loaf cakes!


Fennel & Olive Oil Cake with Blackberries

Kalustyan’s in Manhattan is a single of the most intriguing and remarkable spice and specialty food retailers everywhere. I stop by every time I am in the neighborhood, typically just to browse, and usually close up obtaining several factors I hardly ever knew I essential. A single product I make a level of getting there is saunf mukhwas, or Indian sweet-coated fennel seeds. They are made use of as a palate cleanser, breath freshener, and digestive assist, but I just like nibbling on them for their heady blend of sweet, floral, and licorice-y flavors. That mixture is what inspired this olive oil loaf cake. Just ¼ teaspoon chopped fennel seeds, sizzled in olive oil, perfumes the full cake. It is really fascinating, which is not normally a higher compliment when it arrives to dessert, but in this circumstance, the brightening addition of blackberries and lemon steers it into really snackable territory.

Would make 1 LOAF | Difficulty: 1 (Very Quick) | Active TIME: 30 minutes | Overall TIME: 2 hrs, additionally time to amazing | Distinctive Products:
Metallic loaf pan (4½ × 8½ inches, calculated throughout the top), hand mixer

  • Olive oil for the pan
  • ½ cup as well as 1 teaspoon more-virgin olive oil (4.1 oz / 117 g)
  • ¼ teaspoon fennel seeds, finely chopped
  • 2 teaspoons finely grated lemon zest
  • 1 ⅔ cups additionally 1 tablespoon all-objective flour (8.2 oz / 233g)
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
  • ½ teaspoon baking soda
  • ⅔ cup furthermore 1 tablespoon basic whole-milk (not Greek) yogurt (6.2 oz / 175g)
  • 2 tablespoons additionally 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 substantial eggs (3.5 oz / 100g), at home temperature
  • 1 cup granulated sugar (7 oz / 200g)
  • 6 ounces (170g) fresh new or frozen (but not thawed) blackberries, halved 
  • crosswise if significant (about 1½ cups)
  • ¾ cup confectioners’ sugar (2.9 oz / 83g), sifted if lumpy


PREHEAT THE OVEN AND Put together THE PAN: Set up an oven rack in the centre posture and preheat the oven to 350°F. Brush the bottom and sides of a 4½ × 8½-inch metal loaf pan with a slim layer of olive oil. Line the bottom and two longer sides with a piece of parchment paper, leaving an overhang of an inch or two on each and every aspect. Oil the parchment paper, then established the pan aside.
MAKE THE FENNEL OIL: In a modest saucepan, mix ½ cup (4 oz / 112g) of the olive oil and the fennel seeds and warmth over medium-small warmth, swirling the pan from time to time, until finally the seeds get started to sizzle and the combination is aromatic, about 3 minutes. Eliminate the saucepan from the warmth and stir in the lemon zest (it will instantly sizzle and sputter, then subside). Established the saucepan aside and let the oil infuse with the fennel and lemon as it cools.
Mix THE DRY Substances: In a medium bowl, whisk alongside one another 1⅔ cups (7.9 oz / 225g) of the flour, the baking powder, salt, and baking soda to combine. Set apart.
Mix THE Damp Substances: In a separate medium bowl, whisk together ⅔ cup (5.6 oz / 160g) of the yogurt, 2 tablespoons of the lemon juice, and the vanilla right up until clean. Set apart.
Conquer THE EGGS AND SUGAR, THEN STREAM IN THE INFUSED OIL: In a different massive bowl, with a hand mixer, defeat the eggs and granulated sugar on medium-lower speed until eventually the eggs are damaged up, then improve the speed to medium-high and defeat until eventually the combination is light-weight, thick, and mousse-y, about 3 minutes. Beating regularly, quite little by little stream in the cooled infused olive oil mixture, pausing to scrape in all the seeds and zest, and continue on to beat just till the mixture is smooth and emulsified.
MAKE THE BATTER: Lessen the mixer speed to minimal, then increase about 1-third of the dry ingredients and combine just right up until the flour disappears. Insert fifty percent of the damp substances and blend just right until mixed, then insert the remaining dry elements in two additions, alternating with the remaining damp substances, and mix just until the very last trace of flour disappears. Change to a versatile spatula and fold the mixture numerous occasions, carefully scraping the bottom and sides of the bowl, to make confident the batter is evenly combined.
Incorporate THE BLACKBERIES: Established aside 2 full blackberries for the glaze, then toss the remaining blackberries in the remaining 1 tablespoon flour in a modest bowl until finally evenly coated (this will help stop the berries from sinking to the bottom of the cake). Insert the coated berries to the batter ad fold carefully right until the berries are distributed, then scrape the batter into the ready pan and sleek the leading.
BAKE: Bake the cake right until the floor is golden brown, risen, and break up and a cake tester or skewer inserted into the centre arrives out clean, 50 to 60 minutes. Take out the cake from the oven and allow cool in the pan for 20 minutes, then use a paring knife or a little offset spatula to cut down concerning the cake and the pan alongside the shorter sides. Use the parchment overhang to elevate out the loaf and enable it amazing totally on a wire rack.
MAKE THE GLAZE: Though the cake is cooling, area the 2 reserved blackberries in a medium bowl and crush them extensively with the back of a spoon to launch their juices. Insert the remaining 1 tablespoon yogurt, 1 teaspoon lemon juice, and 1 teaspoon olive oil and whisk to combine. Include the confectioners’ sugar and whisk right up until the glaze is lump-totally free and fluid. Pour the glaze about the prime of the cooled cake and allow it sit till the glazes set, at the very least 15 minutes.

Make it ahead? Indeed. The cake, lined and stored at room temperature, will continue to keep for up to 4 days but is ideal served on the first or 2nd working day whilst the glaze is refreshing.

Use a stand mixer rather of a hand mixer? Indeed. Mix the eggs and sugar in a stand mixer fitted with the whisk attachment and commence with the recipe as penned, switching to the paddle soon after streaming in the infused olive oil.

Bake this in a distinctive pan? Certainly. You can bake the cake in a 9-inch spherical cake pan lined with a silicone or parchment round and brushed with oil. Begin examining for doneness all over 35 minutes.

Recipe from “What’s For Dessert” by Claire Saffitz.

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