Fennel Pollen Pistachio Cake Recipe

Fennel Pollen Pistachio Cake Recipe
By The Cooking World, Editorial Staff
June 18, 2021

A Fantastic Fennel Pollen Pistachio Cake

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.

10 minutes
45 to 50 minutes
8 to 10


For the Cake

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

For the Glaze

120 g (1 cup) confectioners' sugar
30 g (2 tablespoons) lemon juice

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  1. To make the cake, preheat the oven to 180 ºC (359 ºF). Grease and line a 13 cm (9-inch) round cake pan with parchment paper.
  2. Whisk together the flour, ground pistachios, baking powder, pollen, and salt.
  3. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until fluffy, 3 to 5 minutes. Pause mixing to scrape down the bottom and side of the bowl. Add in the eggs, one at a time, beating well to incorporate each addition, then beat in the lemon zest and juice. Beat in half dry ingredients, followed by milk, then the rest of the dry ingredients until light and aerated. Scrape into the prepared pan.
  4. Bake for 45 to 50 minutes, until golden brown. A skewer inserted into the middle should come our near clean. Let cool in the pan for 15 minutes, before transferring it out onto a wire rack to cool completely before glazing.
  5. To make the glaze, whisk together the confectioners' sugar and lemon juice until smooth. Pour over the cake, drizzling it so it runs down the sides, then decorate with chopped pistachios and allow to set. It is best eaten on the day of making but can be stored in an airtight container at room temperature for up to 3 days.
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