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.
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.