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    Fen's Sweet Fennel Flower Cakes

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    Fen's Sweet Fennel Flower Cakes

    The proprietress of The Perfect Spot makes these pretty little cakes in mid-to-late summer, when fennel is in flower. The blooms lend them a lovely aniseed aroma.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Makes: 30


    • 125g unsalted butter, softened
    • 125g golden caster sugar
    • 2 eggs
    • 125g self-raising flour
    • 2 tsp fresh fennel flowers (about 2 heads) or 1½ fennel seeds, lightly crushed, plus extra flowers for decoration
    • 1 tbsp milk
    • 100g icing sugar


    1. Arrange 30 mini fairy-cake cases on a baking tray and heat the oven to 180°C/gas 4. Cream the butter and caster sugar together in a bowl until light and fluffy. Add 1 egg, beating well. Sieve the remaining flour gently into the mixture and fold it through with the fennel flowers or seeds, and the milk. Divide the mixture between the cases, filling them to about two-thrids full; work quickly to keep the mixture airy.
    2. Bake for 10 minutes, until risen and pale golden. Cool on wire racks. Crush a few fennel flowers to make a soft paste and mix with the icing sugar and enough water to make a thick, smooth icing. Drizzle onto the cakes and decorate with flower sprigs.

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