ReceptnaptárAniseed bread
Aniseed bread is a light, anise-flavored, soft sponge-style cake that used to be served with tea and coffee. Old recipes beat the yolks for half an hour; today with a mixer it takes 5 minutes. The anise gives a slightly sweet, licorice-like flavor.
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Ingredients
Method
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- Preheat the oven to 175 °C (160 °C fan). Butter and flour a loaf pan of about 11x25 cm, or line it with parchment paper.
- Beat the soft butter with half of the sugar with a mixer until fluffy. Add the egg yolks one at a time and beat for 5 minutes until pale and airy.
- Whip the egg whites with the salt until stiff, gradually adding the remaining sugar.
- Mix the flour with the baking powder. Fold the egg white foam and the flour alternately, spoon by spoon, gently into the buttery mixture. Stir in the aniseed.
- Pour the batter into the pan, smooth it, sprinkle with a little aniseed and bake at 175 °C for 30-35 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack. Slice when completely cool, or dry it again at 150 °C for 10 minutes like rusks.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Crush the aniseed slightly so it releases more aroma.
- Fold the egg white foam gently.
- Dried again, it becomes crisp, like a rusk.
- It keeps for 3-4 days in an airtight container.
Frequently asked questions
Can the anise be replaced?
With caraway, vanilla or lemon zest.
Can it be baked twice?
Yes, sliced and dried again at 150 °C for 10 minutes it becomes crisp.
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More hungarian ideas
- Fine honey cake
- Honey cake made from brown flour
- Fruited honey pastry
- Honey kisses
- Honey fruit bread
- Nuremberg gingerbread
- Orange sticks
- Indian doughnuts
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