Toasted Anise-Seed Cake Slices |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Trompe L'oeil eggs Ingredients:
1 3/4 cups all-purpose flour |
1 3/4 teaspoons baking powder |
1/4 teaspoon salt |
3 jumbo eggs |
3/4 cup sugar |
5 tablespoons unsalted butter, melted and cooled |
1 1/2 teaspoons anise seeds, finely crushed |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour an 8- by 4- by 3-inch loaf pan.
2. Sift together flour, baking powder, and salt into a bowl.
3. Beat together eggs and sugar in bowl of mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when beater is lifted, 12 to 18 minutes.
4. Sift flour mixture over egg mixture in 3 batches, folding in each batch. Gently stir in cooled butter and anise seeds. Immediately pour into loaf pan and smooth top. Bake until top is golden brown and a wooden pick inserted in center of loaf comes out clean, 35 to 45 minutes. Cool loaf 5 minutes, then invert onto a cutting board and cool 30 minutes more.
5. Meanwhile, increase oven temperature to 400°F.
6. Trim ends of loaf and cut loaf crosswise into 1/2-inch-thick slices. Bake on a baking sheet until undersides are golden brown, about 7 minutes. Turn toasts over and bake until undersides are golden brown, about 5 minutes more.
7. Cooks' note: Loaf can be baked (but not sliced and toasted) 2 days ahead and kept, wrapped in foil, at room temperature or frozen 1 month. Slice and toast just before serving.
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