Nothing better than celebrating the last Friday before summer than with a delicious Fennel Pollen Pistachio Cake.
In this week's We Cook Books Recipe, we decided to bring you a recipe from one of the best pastry books we review this year - the Wild Sweetness Cookbook. This Fennel Pollen Pistachio Cake has a warm and vegetal flavor, with concentrated notes of citrus, honey, and anise. It's not too sweet, but it is strong, and a pinch goes a far way.
Oil or butter, for grading the pan
190 g (1 1/2 cups) all-purpose flour
105 g (1 cup + 1 1/2 tablespoon) ground pistachios
7 g (1 teaspoon) baking powder
7 g (1 teaspoon) dried fennel pollen
3.5 g (1/2 teaspoon) salt
170 g (3/4 cup) unsalted butter, softened at room temperature
200 g (1 cup) white granulated sugar
3 large eggs
Zest of a lemon
30 g (2 tablespoons) lemon juice
80 (1/3 cup) whole milk
120 g (1 cup) confectioners' sugar
30 g (2 tablespoons) lemon juice
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