Fennel Cake with Dill
6 muffins or 2 small loaves of bread
- 3 eggs
- ½ cup dry white wine
- 1.5 oz. gruyere cheese (grated)
- 1.5 oz. parmesan cheese (grated)
- 6oz. of whole wheat all-purpose flour
- 1 bag of dry yeast
- 2 – 3 small fennels grated
- 2 tablespoons of dill (chiseled)
- 2 tablespoons of olive oil
- 2 tablespoons of fennel seeds
Preheat the oven to 350F. Coat muffin cups or the tart pans with cooking spray. I like the tart pans because the bread is thinner and it comes out crispier.
Cook the grated fennels on medium heat with the olive oil, until they are tender but still firm. Add salt and pepper and the fennel seeds. Leave it on the side to cool off.
Combine the white wine, oil and eggs in a big bowl and beat with electric mixer until combined.
Slowly add the flour and the yeast; keep mixing until you have a smooth mixture. Add the dill, both cheeses, and mix one last time.
Keep the mixture in the fridge for 30 minutes.
After 30 minutes, combine it with the fennel mixture and pour in your choice of pan or muffin cup.
Bake at 350F for 45 minutes or until it is cooked well. Cover it with aluminum foil while cooking if you see the top is getting too colored.
You can try to replace the fennel with other vegetables. I think it would be amazing with leeks.