I made this cake for a friend’s birthday and it went down a treat! This is a great afternoon cake with tea or something stronger. Its not overly sweet and travels well for picnics etc. The base cake recipe is a recipe from the Hummingbird bakery cookbook which is my go to book for all things cake! I have just tweaked it a bit to my tastes.
Ingredients
For the cake:
175g unsalted butter, at room temperature
175g caster sugar (I prefer the cake to be less sweet so I actually use about 150g of sugar)
3 eggs
1 teaspoon vanilla extract
225g plain flour
1 tbsp plus 1 teaspoon baking powder
140ml soured cream
21/2 teaspoons of toasted fennel seeds
For the glaze:
100g icing sugar, sifted
20g unsalted butter, at room temperature
1 tbsp yogurt
1 teaspoon lemon juice
Process
1. Preheat the oven to 170°C (325°F) Gas
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy.
3. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
4. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy.
5. Gently stir in the fennel seeds until evenly dispersed.
6. Pour the mixture into the prepared ring mould and smooth over with a palette knife. Bake in the preheated oven for 40 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool slightly in the mould before turning out onto a wire cooling rack to cool completely. Pour the glaze just before serving.
For the glaze:
1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
2. Add the yogurt and lemon juice in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 3 minutes.
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