Fennel Pollen Olive Oil Cake
July 10, 2026
Our Fennel Pollen Olive Oil is one of the most fragrant things we make, and also one of the hardest. It comes from wild-harvested Fennel flowers that bloom in Summer, and the flavor is extraordinary: it begins with that familiar Anise note, then opens into something sweeter, more citrusy, and almost honeyed. That is why it works so beautifully in cake.
Olive Oil Cakes already have that wonderful plush, golden crumb, and here the Lemon and Marmalade make everything even more aromatic. Chef Chris Yuille takes it further with meringue, which makes the whole thing feel a little theatrical in the best possible way. I love desserts like this that manage to be rustic and glamorous at once. It tastes of sun, flowers, and effort.
In this Recipe
Ingredients
Flamingo Estate Fennel Pollen Olive Oil 2 cups
Sugar 2¼ cups
Large Eggs 6
Fine Salt ¾ tsp
Vanilla Extract 2 tsp
Whole Milk 2 tsp
Lemons (juice and zest) 3
Baking Powder 3 tsp
Flour 4 cups
Egg Whites 8
Superfine Sugar 2 cups
Orange Marmalade ⅔ cup
Steps
- Grease two 8-inch cake tins and line the bases with parchment paper. Preheat oven to 350°F
- In a stand mixer fitted with a whisk, beat sugar, eggs, salt and vanilla until pale and fluffy. In a separate bowl, combine olive oil, milk, lemon juice and zest, then slowly stream into the egg mixture. Sift the flour and baking powder into the mixer bowl, then fold together by hand.
- Divide batter between the two tins and bake for 30 minutes, or until the top feels springy and a wooden skewer comes out clean. Invert onto cooling racks and cool to room temperature.
- Increase oven to 430°F.
- To make the meringue, add egg whites to a clean stand mixer bowl. On medium speed, whisk to soft peaks, then begin adding the sugar one spoon at a time. Once all the sugar is incorporated, continue beating until the meringue is stiff, glossy and all the sugar has dissolved.
- Place one cake on an oven-proof serving plate. Spread the marmalade evenly across the surface, followed by a ½ inch layer of meringue. Place the second cake on top.
- Using a small rubber spatula spoon and swirl the meringue onto the top and sides of the cake. Place into the preheated oven until the meringue is burnished all over, watching closely to avoid burning, about 2 minutes. Serve immediately.
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