Quick & Easy

Orange and fennel seed pound cake

Satisfy your sweet cravings with this delicious orange and fennel seed pound cake. It's packed full of floral, citrus flavours that go perfectly with your morning or afternoon cuppa!



1.Preheat oven to 170°C. Grease a 10.5cm x 25cm loaf pan (top measure); line base and sides with baking paper.
2.Beat butter, caster sugar, paste and rind in a medium bowl with an electric mixer for 5 minutes or until pale and fluffy. Beat in eggs, one at a time, frequently scraping down the side of the bowl. Add juice and combined sifted flour and baking powder, and fennel seeds; beat on low speed until just combined. Spread mixture into pan.
3.Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
4.Process ricotta and icing sugar until smooth. Transfer to a medium bowl; fold in cream.
5.Using a fine serrated knife, split cake in half. Place base layer on a platter; spread with half the ricotta cream. Top with remaining cake layer; spread top of cake with remaining ricotta cream. Sprinkle with sugar-coated fennel seeds.

Sugar-coated fennel seeds, form a mix called mukhwas, traditionally served as a breath freshener after an Indian meal. They are available from Indian grocers and specialist spice shops. The pound cake can be made a day ahead; store in an airtight container at room temperature. Assemble on the day of serving.


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