Ingredients

2 tablespoons warm milk
pinch of saffron
200g unsalted butter
200g white sugar
1 teaspoon baking powder
200g self-raising flour*
pinch of salt
3 eggs
2 tablespoons yogurt or sour cream
11/2 tablespoons roasted fennel seeds, crushed (or chopped)

*To make self-raising flour, mix 1 cup of regular flour with 1 teaspoon baking powder and 1/2 teaspoon salt, 1/4 teaspoon baking soda.

50g icing sugar
1 teaspoon lemon juice (more if needed for drizzling consistency)

Instructions

Heat 2 tablespoons regular milk in the microwave until warm. Add a pinch of saffron, and set aside to steep while combining the other ingredients.

To prepare the fennel, roast fennel seeds in a dry pan until they’re fragrant and slightly darker in colour. Then crush or chop the seeds into a powder. Cream together butter and sugar, then add remaining ingredients and mix well.

Pour the cake mixture into a prepared loaf pan (greased and lined). Then cook for 50 minutes to 1 hour at 350F, until a toothpick comes out clean.

Meanwhile, combine icing and sugar and lemon juice to make a glaze to add to the loaf when cooled.

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Recipe from Chetna Makan’s YouTube channel, Food With Chetna.