Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz Sifted flour

  2. 1 teaspoon 5ml Cinnamon

  3. 1 teaspoon 5ml Finely-ground anise seed

  4. 6 teaspoons 30ml Eggs - separated (large)

  5. 2/3 cup 131g / 4.6oz Sugar

  6. 1 tablespoon 15ml Finely-grated orange zest

  7. 1 1/4 cups 296ml Vegetable oil

  8. 1 1/4 cups 296ml Honey

  9. 1/4 cup 59ml Brandy

  10. 1 Salt

  11. 8 Mint sprigs - for garnish

  12. 1 cup 237ml Sweetened whipped cream - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375 degrees. In a bowl sift together flour, cinnamon, anise, and set aside. In a large bowl, using an electric mixer, cream together the egg yolks, sugar, and orange zest on high speed for 5 minutes, it's texture should resemble mayonnaise. Reduce speed to medium and drizzle in the oil, honey, and brandy. Reduce speed to low and add the flour in 2 to 3 batches, beating only to incorporate the flour. In a small bowl beat the egg whites with a pinch of salt until stiff, and add to the flour mixture. Pour into a well-buttered 10-inch tube cake pan. Tap the pan on the counter 2 to 3 times to break the large bubbles. Bake for 50 to 55 minutes. Cool completely before cutting. Garnish each slice with a slightly sweet whipped cream. The cake will crack slightly on top and become very brown. This recipe yields one 10-inch cake, 8 servings.


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