Fennel Honey Cake

• Cake
• 3 tablespoons fennel seeds
• 2 1/4 cups unsalted butter (500 grams)
• 1 1/2 cups raw sugar (330 grams)
• 2 tablespoons minced fresh thyme
• 1 tablespoon grated lemon zest (about 1 lemon)
• 6 large eggs
• 1 cup whole milk (250 ml)
• 4 2/3 cups all-purpose flour (600 grams)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup finely grated fennel
• 1/4 cup freshly squeezed lemon juice
• Honey syrup and cream cheese frosting
• 1/4 cup freshly squeezed lemon juice (113 ml)
• 1 cup plus 4 teaspoons honey (250 ml)
• 3/4 cup water (188 ml)
• 5 1/4 cups powdered sugar (600 grams)
• 7 tablespoons unsalted butter (100 grams)
• 9 ounces cream cheese (255 grams)

1. Preheat the oven to 345u0b0 F (175u0b0 C). Lightly grease and line two 8-inch (20-centimeter) round cake tins with baking paper.
2. Toast the fennel seeds in a saucepan over a medium heat until fragrant. Remove from the heat, transfer to a large mixing bowl and leave to cool completely.
3. Once cooled, add the butter and sugar to the bowl with thyme, lemon zest, and fennel seeds and cream together for 2 to 3 minutes or until light and fluffy. Add the eggs one at a time and continue to beat until incorporated. Stir in the milk, then sift over the flour, baking powder and salt and fold together to form a batter.
4. Using your hands, squeeze the grated fennel to remove any excess moisture, then add it to the batter and stir together gently to distribute evenly. Divide the batter evenly between the prepared tins and bake for 1 hour, or until a skewer inserted into the centers comes out clean.
5. Meanwhile, make the honey syrup. Combine the lemon juice, 1 cup honey, and water in a saucepan set over a medium-high heat and stir together until the honey dissolves. Bring to the boil, then remove from the heat. Set aside.
6. While the cakes are hot and in their tins, prick the tops with a fork and ladle over 1 cup (250 ml) of the honey syrup. Cool on a wire rack.
7. To make the honey icing, beat the remaining 4 teaspoons honey, powdered sugar, butter, and cream cheese together in a bowl using a hand-held mixer, or a stand mixer fitted with the paddle attachment, until smooth.
8. Place one of the cooled cakes on a serving plate or stand and spread with half the icing, then place the second cake on top. Spread over the remaining icing and serve with the remaining honey syrup.

cake, fennel seeds, unsalted butter, sugar, thyme, lemon zest, eggs, milk, allpurpose, baking powder, salt, fennel, freshly squeezed lemon juice, honey syrup, freshly squeezed lemon juice, honey, water, powdered sugar, unsalted butter, cream cheese

Taken from food52.com/recipes/76778-fennel-honey-cake (may not work)