Fennel Pollen Pistachio Cake

 I made this fragrant cake for my bestie's 40th birthday. It is elegant enough for a special dinner party but also not too sweet to enjoy with your Sunday morning coffee.

Adapted from Wild Sweetness

For the cake:

Oil or butter, for greasing the pan
1 ½ cups (190g) flour
1 cup + 1 ½ tbsp (105g) ground pistachios
1 tsp baking powder
1 tsp dried fennel pollen
½ tsp sea salt
¾ cup (170g) unsalted butter, softened at room temperature
1 cup (200g) sugar
3 eggs
Zest of a lemon
2 tbsp lemon juice
⅓ cup whole milk

For the glaze:

1 cup (120g) powdered sugar
2 tbsp lemon juice

1. Preheat the oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment.

2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, pollen, and salt.

3. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar on medium until fluffy, 3 to 5 minutes. Scrape the bottom and sides of the bowl.

4. Add the eggs one at a time, beating well to incorporate after each one, then add the lemon juice and zest.

5. Beat in half the dry ingredients, followed by the milk, then the remaining dry ingredients until incorporated and aerated. Scrape into the prepared pan and smooth the top.

6. Bake for 40 minutes, until golden brown. A toothpick inserted into the center should come out clean. Let cool in the pan for 15 minutes, before transferring to a wire rack to cool completely before glazing.

7. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Pour over the cake allowing it to run down the sides. Sprinkle with finely chopped pistachios and allow to set before serving.