Rosco De Anis (Anise Cake)

Anise cake can be strong so go easy on the syrup otherwise it won’t just be ‘don’t drink and drive’ but ‘don’t eat and drive’.

• Cake
• 255 g Sugar
• 255 g Butter
• 255 g Self raising flour
• 6 Eggs

• SYRUP
• 350 ML Water
• 250 g Sugar
• 250 ML Anise liquor (Anis seco, dry anis)
• Cinnamon

Method

Beat the egg yolks together with the sugar, leaving the egg whites seperately to one side.

Once the eggs and sugar are creamed together, beat the butter until smooth then mix in the flour. Make sure not to over mix, but just enough to blend the contents together. 

Leave to one side and beat the egg white until you have a peaked merringue. Now fold this into your batter, until all the egg white and batter is blended together. 

Place your batter in a lined bunt tin and bake at 180°C for 40 to 45 minutes.

Once golden and fluffy and you see that you can pierce your cake and have a clean blade, leave to one side to cool and prepare your syrup.

Heat the water and sugar in a pan until everything is dissolved and reduces, then add your anise.

When cool, flip your cake over and pour half the syrup over the bottom of the cake, allow to soak for a few minutes, then flip and repeat over the top. Finish off with a sprinkle of cinnamon.

Rosco De Anis (Anise Cake)

5 from 1 vote

Anise can be strong so go easy on the syrup otherwise it won’t just be ‘don’t drink and drive’ but ‘don’t eat and drive’.

Cook Time45 minutes mins

Course: Dessert

Cuisine: Gibraltar, Mediterranean

Servings: 6

Author: Mama Lotties

Ingredients

Cake

• 255 g Sugar
• 255 g Butter
• 255 g Self raising flour
• 6 Eggs

syrup

• 350 ml water
• 250 g sugar
• 250 ml anise liquor anis seco, dry anis
• cinnamon

Instructions

• Beat the egg yolks together with the sugar, leaving the egg whites seperately to one side.
• Once the eggs and sugar are creamed together, beat the butter until smooth then mix in the flour. Make sure not to over mix, but just enough to blend the contents together.
• Leave to one side and beat the egg white until you have a peaked merringue. Now fold this into your batter, until all the egg white and batter is blended together.
• Place your batter in a lined bunt tin and bake at 180°C for 40 to 45 minutes.
• Once golden and fluffy and you see that you can pierce your cake and have a clean blade, leave to one side to cool and prepare your syrup.
• Heat the water and sugar in a pan until everything is dissolved and reduces, then add your anise.
• When cool, flip your cake over and pour half the syrup over the bottom of the cake, allow to soak for a few minutes, then flip and repeat over the top. Finish off with a sprinkle of cinnamon.