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1
Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with 1 teaspoon olive oil.
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2
For the fennel: In a medium saucepan over medium heat, dissolve the sugar in 3/4 cup water, stirring occasionally with a wooden spoon.
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3
Add the fennel, salt and lemon juice, and bring to a simmer.
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4
Reduce the heat to low and cook until the liquid is reduced by three-quarters, about 15 minutes.
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5
Spread the candied fennel evenly over the bottom of the prepared cake pan.
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6
Set aside to cool slightly.
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7
For the cake: Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
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8
In a separate bowl, whisk together the milk, eggs, olive oil, lemon zest and fennel pollen.
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9
Add the dry ingredients to the wet and whisk until just combined.
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10
Pour the batter evenly over the candied fennel.
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11
Place in the preheated oven and bake until a toothpick inserted in the middle of the cake comes out clean, 30 minutes.
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12
Cool for 10 minutes in the pan, then invert the cake onto a plate to cool completely.
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13
For the sauce: In a small bowl, whisk together the raspberry jam, lemon juice and 2 tablespoons warm water.
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14
Sprinkle the cake with a few picked fennel fronds.
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15
Slice into wedges and serve with a spoonful of the sauce.
