Toasted Anise Seed Cake Slices Recipes

ANISETTE TOAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
• Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

TOASTED ANISE-SEED CAKE SLICES

Steps:

• 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.
• Sift together flour, baking powder, and salt into a bowl.
• 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.
• 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.
• Meanwhile, increase oven temperature to 400°F.
• 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.

ANISE CAKES

Steps:

• Beat eggs until light.
• Add sugar gradually, beating till creamy.
• Add vanilla; add anise oil now if using it.
• Sift flour with baking powder; add to mixture beating it well.
• If you use anise seeds instead of anise oil, add it now.
• Drop by teaspoons onto greased cookie sheets.
• Allow them to dry 12 hours or overnight.
• Bake for 12 minutes in 350 degree oven. Check to see if golden around edges. Do not allow them to get brown. Makes 50 1-1/2" cookies.
• Note: I use cooking spray or silicone sheets on cookie sheets---nothing sticks and no clean up.
• Cooking time included overnight drying time.

ANISE POUND CAKE

Steps:

• Preheat oven to 350-degrees F.
• Grease and flour 10-inch tube or bundt pan.
• (I use the wrappers from the butter to grease pan) In a small bowl sift together flour and salt and then set aside.
• In a large mixing bowl, cream butter with sugar, vanilla and anise seed.
• Add eggs, one at a time, mixing well after each addition.
• Add dry ingredients alternately with sour cream to mixture and beat well.
• Pour into prepared pan.
• Bake for 1 hour or until cake is golden and springs back when touched with fork.

OLIVE OIL-ANISE CAKES

Steps:

• Preheat oven to 325 degrees. Coat four 1-cup mini Bundt pans with cooking spray. Whisk eggs, yolk, granulated sugar, orange zest, and anise seeds in a medium bowl until foamy. Add oil in a slow, steady stream, whisking constantly until combined.
• Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Divide batter evenly among pans, and bake until light gold and testers inserted into centers come out clean, about 20 minutes. Let cool in pans for 10 minutes. Invert cakes onto wire racks, dust with confectioners' sugar, and serve warm.