Soft Spice Cake (Print Version)
# Ingredients:
01 -
150 ml of water.
02 -
10 g of star anise.
03 -
75 g of butter.
04 -
100 g of granulated sugar.
05 -
100 g of chestnut honey.
06 -
1 untreated lemon.
07 -
1 untreated orange.
08 -
110 g of rye flour.
09 -
115 g of wheat flour.
10 -
Half a packet of baking powder.
11 -
5 g of ground cinnamon.
12 -
3 g of mixed spice powder.
# Instructions:
01 -
Heat water, star anise, butter, sugar, and honey in a saucepan until boiling. Take it off the heat, put a lid on, and let it sit for 2 hours. Strain it and leave it to cool overnight.
02 -
Set your oven to 180°C. Grease and flour a 25x8 cm loaf tin. Place a piece of baking paper on the bottom.
03 -
Rinse the untreated lemon and orange. Grate their peels.
04 -
Sift the flours, baking powder, and spices together. Add in the grated zest. Gradually mix in the cooled infused liquid with a spatula until smooth.
05 -
Pour the silky batter into the loaf tin. Bake for 10 minutes.
06 -
Take the cake out, make a slit down its middle, and put it back in the oven for 25-30 minutes. A knife should come out clean when it’s done.
07 -
Allow the loaf to cool a bit, then take it out of the tin. Wrap it in plastic wrap and let it sit at room temp for 24 hours.
# Notes:
01 -
Spreading this across two days with resting time gives it the best flavor.
02 -
This loaf lasts well and freezes nicely if you want to save some.