The semolina cake with lemon and fennel is perfection. I was HIGHLY skeptical of the fennel but so glad I stuck to the recipe. It was very subtle. I used olive oil as the fat option and it took about 28 mins in my evidently hot oven. I served it as dessert with a charcuterie dinner and like the book says, it was just Sweet Enough and a huge hit. Thank you!
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The semolina cake with lemon and fennel is perfection. I was HIGHLY skeptical of the fennel but so glad I stuck to the recipe. It was very subtle. I used olive oil as the fat option and it took about 28 mins in my evidently hot oven. I served it as dessert with a charcuterie dinner and like the book says, it was just Sweet Enough and a huge hit. Thank you!
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