Candied-Fennel-Topped Lemon Cake

photo by Roland Bello

yield
Makes 8 servings

active time
25 min

total time
2 1/4 hr (includes cooling)

Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. A cloud of whipped cream makes a fitting accompaniment.

Prepare cake pan:
Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and trimming to fit. Lightly oil paper. Line side with a 2-inch-wide strip of wax paper long enough to wrap around inside of pan to cover pleats, then lightly oil.

Make candied fennel:
Cut fennel bulb lengthwise with slicer into enough 1/4-inch-thick slices (about 9) to cover bottom of cake pan.

Cover fennel with cold water in a medium saucepan and bring to a boil. Drain fennel and set aside. Add sugar, water (3/4 cup), zest, and fennel seeds to saucepan and bring to a simmer, stirring until sugar has dissolved. Add fennel slices and very gently simmer until tender and translucent and liquid is syrupy, about 40 minutes. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Cool syrup slightly, then pour (through a fine-mesh sieve if desired) over fennel.

Make cake:
Preheat oven to 350°F with rack in middle.

Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in zest.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour mixture, and mixing until just combined. Gently spoon batter over topping, spreading evenly.

Bake until cake is golden-brown and a wooden pick inserted into center of cake comes out clean, 25 to 30 minutes. Cool cake in pan 15 minutes, then invert onto a plate and continue to cool. Serve warm or at room temperature.

Cooks' note: Cake is best the day it is made but keeps, wrapped in plastic wrap, at room temperature 3 days.

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Inside-Out Grilled Cheese

For the caramelized onions: 1 tablespoon olive oil1 tablespoon unsalted butter2 large yellow onions, halved and very thinly sliced3 thyme sprigs1/2 teaspoon kosher salt1/4 teaspoon black pepperFor the fig chutney: 1 1/2 cups chopped dried black mission figs2 (3-inch) strips orange zest 2 tablespoons fresh orange juice1/4 cup apple cider vinegar2 tablespoons honey3 thyme sprigs1/4 cup chopped hazelnuts1/4 teaspoon kosher salt1/4 teaspoon black pepperFor the sandwich: 8 ounces Halloumi cheese, sliced lengthwise into 4 (3/8-inch-thick) slices1 tablespoon olive oil1/2 cup baby arugula

Make the caramelized onions:
Heat the olive oil and butter in a large skillet over medium heat. Add the onions and cook until softened, stirring occasionally, about 20 minutes. Reduce the heat to low, add 3 thyme sprigs, and continue to cook and stir until onions are completely soft and light brown in color, 30 to 40 minutes more. Remove from heat and discard thyme sprigs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Make the fig chutney:
In a medium pot over medium heat, cook the figs, orange zest and juice, vinegar, honey, 3 thyme sprigs, and 1/2 cup water. Stir occasionally until thickened and starting to break down, 12 to 15 minutes. Add additional water, 1 tablespoon at a time, if necessary to achieve a jammy consistency. Discard the orange zest and thyme sprigs, stir in the hazelnuts, and cook 2 minutes more. Remove from heat and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Assemble the sandwich:
Heat a grill or grill pan over medium high heat. Brush the slices of Halloumi on one side with 1 tablespoon olive oil. Place the oiled side on the grill and cook until browned, 1 to 2 minutes. Place one slice Halloumi, grilled side down, on a plate and layer 1/4 cup arugula, 2 tablespoons caramelized onions, and 2 tablespoons fig chutney on top. Top with another slice of Halloumi, grilled side up, to form a sandwich. Repeat with remaining Halloumi to make a second sandwich.

The leftover caramelized onions and fig chutney can be refrigerated for up to a week.

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