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1
Preheat the oven to 350.
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2
Butter a 10 1/2-inch springform pan.
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3
Line the bottom of the pan with parchment paper and butter the paper.
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4
In a medium skillet, toast the fennel seeds until fragrant, about 3 minutes.
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5
Transfer to a plate to cool.
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6
Melt the butter in the skillet.
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7
Add the fennel and cook over moderate heat until tender and golden brown, about 10 minutes.
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8
Let cool.
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9
In a food processor, pulse the almonds until finely ground.
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10
Transfer to a small bowl.
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11
Repeat with the pistachios, adding them to the almonds.
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12
In a large bowl, using a handheld mixer, beat the egg yolks with the sugar at high speed until light in color, about 2 minutes.
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13
At low speed, blend in the toasted fennel seeds and the ground nuts.
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14
Stir in the cooked fennel.
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15
In a large, stainless steel bowl, beat the egg whites to firm peaks.
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16
Fold one-third of the beaten whites into the cake batter to lighten it, then fold in the remaining whites until no streaks of whites remain.
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17
Scrape the batter into the prepared pan, and bake for about 40 minutes, or until the cake is just set.
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18
Transfer the cake to a rack and let cool for 20 minutes.
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19
In a small skillet, toast the star anise, fennel and anise seeds over moderate heat until fragrant, about 3 minutes.
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20
Add the water and sugar and bring to a boil.
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21
Add the sliced fennel, cover and simmer over low heat until translucent, about 20 minutes.
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22
Let cool until warm.
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23
Remove the sides of the springform pan.
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24
Transfer the cake to a platter and cut it into wedges.
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25
Place a slice of cake on each plate, drizzle some syrup on the side and dollop whipped cream on top.
