fennel, bulb only, cut in half lengthways and finely sliced
butter, plus extra for greasing
- 6 free-range
crème fraîche, to serve
Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/9.5in springform cake tin with greaseproof paper.
Pour the mixture into the cake tin and gently smooth over the top. Bake in the oven for 20-25 minutes, or until the cake is golden-brown and springy to the touch. The cake is done when a skewer inserted into the middle comes out clean.
Remove the cake from the oven and leave to cool on a wire rack.
Serve the cake in slices with a dollop of crème fraîche.