I issued a challenge where you had to use a savoury ingredient in a sweet dish. I have had this recipe for a chocolate fennel cake from the Food and Home Entertaining August 2008 magazine waiting for testing and this was the perfect opportunity. I have decided that gluten free cakes cannot be sugar free as they end up slightly too dense but I am well pleased with the candied fennel. As an aside, I attempted to make the icing with Sugalite, a sugar substitute but it did not work. So, I have made a normal icing, which rendered the fact I had used Willies Cacao and fructose a slight waste of ingredients as the cake needs the icing and I cannot enjoy it.
I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!
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