Strawberry-And-Wild-Fennel Compote With Pound Cake Recipe

Name: Strawberry-And-Wild-Fennel Compote With Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks unsalted butter, softened, plus more for the pan; All-purpose flour; 1/2 teaspoon salt; 1/2 vanilla bean, split and seeds scraped; Finely grated zest of 2 oranges; 4 large egg yolks; 3 large eggs; 1 1/4 cup sugar; 2 (or 1 small cultivated fennel bulb) small young wild fennel bulbs , -halved, cored and diced; 1/2 vanilla bean, -split, seeds scraped and bean reserved; Salt; 1 pound small strawberries, diced; 1/4 cup plus 2 tablespoons sugar; 2 tablespoons fresh lemon juice; Wild fennel pollen, for sprinkling

Servings: persons

2 sticks unsalted butter, softened, plus more for the pan
All-purpose flour
1/2 teaspoon salt
1/2 vanilla bean, split and seeds scraped
Finely grated zest of 2 oranges
4 large egg yolks
3 large eggs
1 1/4 cup sugar
2 (or 1 small cultivated fennel bulb) small young wild fennel bulbs , -halved, cored and diced
1/2 vanilla bean, -split, seeds scraped and bean reserved
Salt
1 pound small strawberries, diced
1/4 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
Wild fennel pollen, for sprinkling

1
Preheat the oven to 350u00b0. Butter and flour a 9-by-4 1/2-by-3-inch metal loaf pan. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with 1 3/4 cups of flour and the salt, vanilla seeds and orange zest until creamy. Scrape the mixture into a bowl. Add the egg yolks, whole eggs and sugar to the mixer bowl and beat at medium-high speed with the whisk attachment until pale and thick, about 4 minutes. Stir half of the whipped eggs into the flour paste, then fold in the rest.
2
Scrape the batter into the loaf pan and bake in the center of the oven for 1 1/2 hours, until the cake is risen and a skewer inserted in the center comes out clean. Let the pound cake cool in the pan for 30 minutes, then turn out onto a wire rack to cool completely.
3
In a 9-by-13-inch nonreactive baking dish, combine the fennel, vanilla bean, a pinch of salt and 2 tablespoons of water. Cover with foil and roast until the fennel is tender, 30 minutes. Meanwhile, in a medium bowl, toss the strawberries with the sugar, lemon juice, vanilla seeds and a pinch of salt and let stand until juicy, 30 minutes.
4
Add the strawberries and their juices to the fennel, cover and roast for 30 minutes. Discard the vanilla bean and transfer the compote to a bowl. Slice the cake and set a slice on each plate. Top with the compote, sprinkle with fennel pollen and serve.

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 sticks unsalted butter, softened, plus more for the pan, All-purpose flour, 1/2 teaspoon salt, 1/2 vanilla bean, split and seeds scraped, and more.

Yes, Strawberry-And-Wild-Fennel Compote With Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-And-Wild-Fennel Compote With Pound Cake

How did you like this recipe?

Frequently Asked Questions