Ingredients
Scale
For the Cake Batter:
- 300 grams all purpose flour
- 200 grams caster sugar
- 40 grams corn flour
- 1 + 1/4th teaspoon baking powder
- 1 tablespoon fennel (saunf powder)
- 100 grams salted butter
- 300 grams whole milk
- 2 teaspoons vinegar
- 1 teaspoon baking soda
- 100 grams strawberry jam
For the Strawberry Glaze:
- Click the link above for the recipe.
For decoration:
- Strawberry halves
- Candied fennel seeds (optional)
Instructions
- Preheat oven to 160 C / 320 F
- In the bowl of a stand mixer with a sieve placed over it, add all purpose flour, corn flour, baking powder and caster sugar. Sift the ingredients.
- Using paddle attachment, mix on low until combined.
- Add the fennel powder and mix again.
- Add the softened salted butter and mix on low until the mix resembles breadcrumbs.
- Use your spatula to scrape the sides and bottom of the bowl.
- Mix again for about 30 seconds until well combined.
- Add the milk in a slow and steady stream along the sides of the bowl and mix on low for 1 minute.
- Scrape sides and bottom of the bowl with a spatula and mix on medium for 1 minute.
- In a small bowl containing vinegar, add baking soda.
- It will fizzle up, add this quickly to the cake batter and mix on medium speed for about 30 seconds. Do not overwork the batter.
- Pour about 75% of the batter into a well greased bundt tin.
- Add the strawberry jam and use a skewer to swirl the jam.
- Pour the rest of the cake batter over the jam and use a spatula to smooth it out so no jam streaks are visible.
- Bake in the oven at 160 C / 320 F for 30 – 35 mins or until a skewer / knife inserted in the centre of the cake emerges clean.
- Let it cool on kitchen counter for 1 hour.
- Run a knife or spatula along the sides of the tin and invert onto a wire rack to cool completely.
- To make the glaze, add the icing sugar a little by little into freshly pureed strawberries until the glaze looks thick and luscious.
- Let it sit at room temperature for about 10 – 15 minutes.
- Pour generously over the cooled cake and top with halved strawberries and candied fennel seeds.
- Serve
Notes
You can even use electric beaters and a large metal bowl to make the cake batter if you don’t have a stand mixer. If you don’t have a bundt tin, use an 8 or 9 inch cake tin to make this cake. Grease generous and line the bottom with parchment paper.
- Category: Cake