Fennel, Coconut and Passion Fruit Traybake
By OcadoLife
Published on 24 January 2023
Herbal tea brings a freshness to this fun and fruity Fennel, Coconut and Passion Fruit Traybake, created by food writer and stylist Lola Milne. The candied fennel seeds are simple to make but if you’re short on time, swap for a light dusting of crushed fennel seeds instead. Any leftover candied seeds are fab scattered over vanilla ice cream for a quick pud, along with a drizzle of syrup from a jar of stem ginger. For more tea-infused treats, try Lola’s Basque Cheesecake with Lapsang Plum Compote and Teacake Babka. Looking for more baking recipes? Look no further.Time and servings
1 hr 10 minsTotal time
20Servings
25 minsPrep time
45 minsCooking time
Ingredients
- 4 fennel teabags
- 75 g of desiccated coconut
- 2 tbsp of caster sugar
- 3 tbsp of fennel seeds
- 150 g of golden caster sugar
- 150 g of light soft brown sugar
- 6 medium eggs
- 200 g of white self-raising flour
- 100 g of brown self-raising flour
- 150 ml of double cream
- 150 ml of crème fraîche
- 2 tbsp of icing sugar, sifted
- 6 passion fruit, pulp scooped out
- 300 g of slightly salted butter, slightly salted, softened, plus extra for the tin
Method
Step 1
Steep the teabags and coconut in a bowl with 180ml boiled water from the kettle for 20 mins.Step 2
For the candied fennel seeds, gently heat the 2 tbsp caster sugar in 2 tbsp water, until dissolved. Turn up the heat; simmer, until thick and golden. Add the fennel seeds, stirring constantly to coat in the syrup without burning, then tip onto a plate and set aside.Step 3
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20cm x 30cm cake tin with butter and line with baking paper. Using a stand mixer or electric whisk, beat the butter, golden caster sugar and light soft brown sugar for 5-8 mins, until pale. Beat in 1 egg at a time. Mix in the flours, the coconut and its liquid (discard teabags). Pour into the tin.Step 4
Bake for 35-40 mins, until risen and an inserted skewer comes out clean. Cool in the tin for 10 mins then set on a rack to cool completely.Step 5
For the icing, beat the cream, crème fraîche and icing sugar to soft peaks, then spread over the top of the cake. Finish with the passion fruit pulp and some candied fennel seeds. The cake will keep for 4-5 days, un-iced, in an airtight container. Once iced, store in the fridge but bring back to room temperature before eating.