Anise Cake (Torta di Fioretto)
Ingredients
1 ounce fresh yeast cubes, or substitute 3 3/4 teaspoons active dry yeast
5 1/4 cups, divided, plus extra
1/2 cup sugar, plus extra
6 egg yolks
3/4 cup plus 2 tablespoons butter, softened at room temperature, plus extra
salt
1 1/2 tablespoons anise seeds (fioretto)
Preparation
Dissolve the yeast in warm water and add 1 2/3 cups of the flour and knead until a soft dough is obtained. Set aside to rest for 2 hours. Meanwhile, combine the remaining flour with the sugar, egg yolks and butter and season with salt. Work until a soft and homogenous dough mixture is obtained. Add the dough made earlier and continue to work it until the dough is smooth and soft (not gluey). Butter and dust a medium-sized round baking tin with flour. Roll out the dough to the desired thickness and place the dough in the tin, raising it on the borders. Place in a dry, cool place and set aside to rest for 45 minutes.
Preheat the oven to 425 F. Sprinkle with sugar and the anise seeds and pour melted butter on top. Transfer to the oven to bake for 20 minutes. Let it cool before serving. Serves 4
There is also a version of this recipe where a layer of fruit marmalade is put in the inside of the dessert.
1 ounce fresh yeast cubes, or substitute 3 3/4 teaspoons active dry yeast
5 1/4 cups, divided, plus extra
1/2 cup sugar, plus extra
6 egg yolks
3/4 cup plus 2 tablespoons butter, softened at room temperature, plus extra
salt
1 1/2 tablespoons anise seeds (fioretto)
Preparation
Dissolve the yeast in warm water and add 1 2/3 cups of the flour and knead until a soft dough is obtained. Set aside to rest for 2 hours. Meanwhile, combine the remaining flour with the sugar, egg yolks and butter and season with salt. Work until a soft and homogenous dough mixture is obtained. Add the dough made earlier and continue to work it until the dough is smooth and soft (not gluey). Butter and dust a medium-sized round baking tin with flour. Roll out the dough to the desired thickness and place the dough in the tin, raising it on the borders. Place in a dry, cool place and set aside to rest for 45 minutes.
Preheat the oven to 425 F. Sprinkle with sugar and the anise seeds and pour melted butter on top. Transfer to the oven to bake for 20 minutes. Let it cool before serving. Serves 4
There is also a version of this recipe where a layer of fruit marmalade is put in the inside of the dessert.
