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Lena Staal, Gitte Jakobsen
Home Food & Drinks Recipes Cooking Almond and walnut cake with peach and fennel seeds

Almond and walnut cake with peach and fennel seeds

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An extremely moist and delicately spicy cake, made even juicier by the peaches!

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For the dough

Ingredients (6 servings)
190 g Butter, room temperature
2 tablespoon(s) Olive oil
220 g Granulated sugar
120 g Almond flour (peeled, finely ground almonds)
4 Large eggs, lightly beaten
120 g Walnuts, fresh and coarsely chopped in a blender
90 g Flour, smooth
1/2 teaspoon(s) Vanilla extract
Grated zest of 1 organic lemon
1 pinch Salt
5-6 Half stewed peaches

For the garnish and glaze

Ingredients (6 servings)
1-1.5 teaspoon(s) Fennel seeds
50 g Powdered sugar
1 tablespoon(s) Lemon juice, freshly squeezed
  • Preheat the oven to 190 °C (top/bottom heat).
  • Toast the fennel seeds in a small pan without fat over a medium heat until fragrant. Set aside and leave to cool.
  • Beat the butter, olive oil, sugar and almond flour in a food processor or with a hand mixer until light and fluffy. Gradually incorporate the beaten eggs. Then carefully fold in the walnuts, flour, vanilla, lemon zest and salt.
  • Line a springform pan (23 cm in diameter) with baking paper (base and sides). Pour in the batter and smooth out. Cut the peach halves lengthwise and place in a circle in the batter.
  • Bake in the preheated oven for 70 to 80 minutes. If the cake browns too much, cover loosely with aluminum foil.
  • For the icing, mix the powdered sugar with the lemon juice to form a thick, runny mixture. Drizzle over the cooled cake. Then sprinkle with the roasted fennel seeds to taste and serve.
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