PISTACHIO FENNEL CAKE W/CANDIED FENNEL
Steps:
- CF: Bring sugar and 1C water to boil over medium high heat. Remove from heat. Scrape seeds from vanilla bean; add bean. Cover vanilla syrup and cool. Preheat oven to 300*F. Using mandoline, cut fennel crosswise into thin slices. Place in 8x8 glass dish. Scatter orange peel over fennel. Pour vanilla syrup over and cover w/foil. Bake 1 hour. Uncover and bake until syrup thickens and fennel is translucent, but still crisp tender, about 30 minutes. Cool; discard vanilla bean. Can be made 1 day ahead. Transfer to bowl; cover and chill. Cake: Preheat oven to 325* Spray 10" springform pan w/baking spray. Toast fennel seeds for about 2 minutes. Place fennel seeds, pistachios, flour and salt in processor until finely ground. Beat egg yolks with 3/4C sugar unitl pale and fluffy (3 min) Beat in vanilla extract. Add pistachio mixture; fold just until blend. Clean mixer, beat egg whites until frothy. Gradually beat in remaining 1/4C sugar; beat until egg whites are stiff and shiny. Stir 1/3 egg mixture into pistachio mixture. Gently fold in remaining egg whites in 2 additions. Transfer batter to prepared pan; smooth top. Bake until center is just set, top is golden and tester inserted into center comes out moist, about 35 minutes. Run knife around edge of pan to release cake; Cool completely. Cut cake into wedges and serve w/candied fennel and ice cream w/drizzle of syrup
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