Spiced city cake

Bal Arneson's lightly-spiced cake is vegan and full of fennel seed flavour.
  • 180g plain flour
  • 1 tsp bicarbonate of soda
  • 10g cocoa powder
  • 1 tsp ground fennel
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • 200g raw sugar
  • 250ml warm water
  • 30ml white vinegar
  • 4 tbsp vegetable oil
  • Icing sugar, for dusting
1) Preheat the oven to 180C/Gas 4. Grease a 15cm round by 7.5cm deep cake tin.

2) In a large bowl, sift together the flour, bicarbonate of soda and cocoa powder. Add the fennel, cardamom, salt and sugar and mix well to combine.

3) In another bowl, whisk together the water, vinegar and oil and then add to the dry ingredients. Mix well and pour into the prepared cake tin.

4) Bake for 1 hour. The cake is done when a cocktail stick comes out clean when inserted into the centre. Cool on a rack and dust the top with icing sugar before serving.

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