Recipe: Oz Cake
Oz Cake
I'm calling this Oz Cake because it's golden and green and magically delicious, and making it involves whirling things around like a tornado. I don't usually like fennel's licorice taste, but in this cake, it doesn't really have that flavor. This makes a sweet, moist, dense cake.
Ingredients:
2 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, melted
1 1/2 c. sugar
2 eggs, beaten
1 c. yogurt
1/4-1/2 c. milk
2 overripe bananas
1 fennel, bulb and fronds
3 Tbsp. lime juice
3 tsp. vanilla
powdered sugar for dusting on top
Instructions:
Preheat oven to 350 degrees. Butter and flour a 13x9 metal baking pan.
In food processor, blend fennel, bananas, yogurt, and milk.
In large bowl, combine flour, baking soda, baking powder, and salt.
In small bowl, mix sugar, melted butter, eggs, vanilla, and lime juice. Add this to the dry ingredients, along with the blended fennel/banana mixture. Beat until well-blended.
Bake cake until top is golden and tester comes out clean, about 30-35 minutes. Dust top with powdered sugar.
Notes:
* This is good with a lemony cream cheese frosting, but works just fine on it's own, too.
* Sometimes you can substitute celery and fennel seed for fennel bulb and fronds. This is not one of those times. Trying that made the cake way too moist and thick.
Lemon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons lemon juice (possibly decrease to 1 1/2 Tbsp.)
1 teaspoon vanilla extract
4 cups confectioners' sugar, add more if you want it thicker
Directions
Beat cream cheese, butter, lemon juice, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Add more icing sugar or water as needed for easy spreading. Makes more than is needed for the cake recipe--probably 1/2 recipe would be a bit on the thin side.
I'm calling this Oz Cake because it's golden and green and magically delicious, and making it involves whirling things around like a tornado. I don't usually like fennel's licorice taste, but in this cake, it doesn't really have that flavor. This makes a sweet, moist, dense cake.
Ingredients:
2 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, melted
1 1/2 c. sugar
2 eggs, beaten
1 c. yogurt
1/4-1/2 c. milk
2 overripe bananas
1 fennel, bulb and fronds
3 Tbsp. lime juice
3 tsp. vanilla
powdered sugar for dusting on top
Instructions:
Preheat oven to 350 degrees. Butter and flour a 13x9 metal baking pan.
In food processor, blend fennel, bananas, yogurt, and milk.
In large bowl, combine flour, baking soda, baking powder, and salt.
In small bowl, mix sugar, melted butter, eggs, vanilla, and lime juice. Add this to the dry ingredients, along with the blended fennel/banana mixture. Beat until well-blended.
Bake cake until top is golden and tester comes out clean, about 30-35 minutes. Dust top with powdered sugar.
Notes:
* This is good with a lemony cream cheese frosting, but works just fine on it's own, too.
* Sometimes you can substitute celery and fennel seed for fennel bulb and fronds. This is not one of those times. Trying that made the cake way too moist and thick.
Lemon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons lemon juice (possibly decrease to 1 1/2 Tbsp.)
1 teaspoon vanilla extract
4 cups confectioners' sugar, add more if you want it thicker
Directions
Beat cream cheese, butter, lemon juice, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Add more icing sugar or water as needed for easy spreading. Makes more than is needed for the cake recipe--probably 1/2 recipe would be a bit on the thin side.