FENNEL CAKE
    from Pamela Stewart
    
1 cup chopped almonds (with skins)
1 cup flour (unbleached white or whole wheat)
1 cup sugar (3/4 cup if preferred less sweet)
1 tsp baking powder
1 tbsp fennel seeds
1 cup milk
 
Combine the ingredients in the order they are listed.  Pour into a buttered 
10" pan with removeable bottom.
Bake at 375F or 180C for about 30 minutes or until a toothpick inserted 
comes out clean.
 
When cool, decorate with powdered sugar using a pastry stencil.
 

    
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