Chocolate-Orange Fennel Upside-Down Cake

Or: it’s not Terry’s, it’s MINE.

You see the title of this blog? Well, it’s a bit out of date nowadays. It’s almost a source of shame to me: I live in a city so I don’t have a car. How can I drive like a maniac when I’ve got no wheels? Well, there are ways and means, dear readers. I may not have my red cinquecento (YET – one day it will happen …), but if you substitute ‘cooking’ for the word ‘driving’ I’m still well within the realms of reality.

I’m part of a group which has a fortnightly ingredient challenge, and the current one is fennel. Now, there are lots of ways to work with fennel. You can eat it raw, you can eat it cooked, or you can use the seeds. Then you can get creative and start making syrups and liqueurs.

After that, you can get a bit crazy and start baking cakes.

Yep, I went there. I made a chocolate-orange fennel upside-down cake, and lo! it was good. So because I’m nice (and not in the least because I’m trying to make you lot into maniacs, too), I’ve published the recipe over at my cooking blog, Quasi Siciliana (which, by the way, you should totally bookmark and like on Facebook and comment on and stuff).

Anyway, as regards the cake, squash your feelings of weirdness about vegetables at teatime (yes, I know you’ve got them) and give it a go. From start to stuffing it in your mouth takes less than an hour, and the chocolatey-orangey-sponge-with-a-hint-of-liquoricey-goodness is – if I do say so myself – delicious. Buon appetito!

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About Kate Bailward

Kate Bailward is a cat-loving, trifle-hating, maniac driver. You can also find her on Facebook, Twitter, and Google+
This entry was posted in Eating Like a Maniac, Living Like a Maniac and tagged . Bookmark the permalink.

7 Responses to Chocolate-Orange Fennel Upside-Down Cake

  1. Pingback: Kate’s Chocolate-Orange Fennel Upside-Down Cake | Cooking at Home for Fun

  2. Krista says:

    Only you would put “beat the hell out of the mixture” in a recipe. :-) I love it. :-)
    Krista┬┤s last post ..Bread and Jam and Cherishing Quietness

  3. Teehee! Well, I do like to add my own little stamp of authenticity to every post. Thanks Krista – wanna try the recipe? It’s yummy – my flatmate and I have been stuffing our faces with it. ;)

  4. This looks fantastic! I love the idea of putting vegetables in sweets, but so far I’ve only made carrot cake. My grandmother used to make pineapple upside cake, so it’s also a bit nostalgic for me. Can’t wait to try it… I’ll just substitute the butter and egg with vegan alternatives.

  5. I hope you like it, Michelle – let me know how it turns out. My flatmate and I very much enjoyed it – as did the ants, when they found the final slice, damn them!

    I’m with you on the idea of vegetables in sweets. And fennel is quite a sweet taste anyway, so it seemed an obvious one – I also made fennel and ginger biscuits, which were lush. I’m in the process of setting up a cooking blog, actually, so once it’s in a state to show I’ll post the biscuit recipe up there as well. :)

  6. Ooh, I can’t wait to see the cooking blog! I’ll keep my eyes open for it. I love ginger too.

  7. Pingback: cake 18 orange upside down cake eleganza* « Radical Muffin

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