Fennel cake

Another variation of the salty cake is the fennel cake.

Flour 800 gr.

White wine  100 gr.

Red wine 100 gr. 

Water 200 gr.

Juniper

Big fennel minced

Freshly picked provinciali herbs

Rosehip

Extra virgin PDO olive oil

Small eggs 2

Yeast

Sugar for the yeast

Sesame and poppy seeds

Capers

Chilli

 

Mince the fennel after accurately washing, the minced washed but not desalinated capers. add the other ingredients, knead and leaven the dough. put the dough in two baking trays oiled and with breadcrumbs, garnish with juniper, herbs, and bake (200°C) for not less than 30'

 

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