absinthe cake

Name: Absinthe Cake
Cook time: 50 min
Cuisine: American
Ingredients: FOR THE CAKE; 3/4 teaspoon(s) anise seeds; 1 1/4 cup(s) all-purpose flour; 1/2 cup(s) pistachio or almond flour or 1/2 cup stone-ground yellow cornmeal; 2 teaspoon(s) baking powder (preferably aluminum-free); 1/4 teaspoon(s) salt; 8 tablespoon(s) unsalted butter, at room temperature; 1 cup(s) sugar; 2 large eggs, at room temperature; 1/4 cup(s) whole milk; 1/4 cup(s) absinthe; - grated zest from 1 orange, preferably unsprayed; FOR ABSINTHE GLAZE; 3 tablespoon(s) sugar; 1/4 cup(s) absinthe

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.foodgal.com/2011/03/the-kapow-of-absinthe-cake-a-dave-lebovitz-book-giveaway/

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yield serving(s)

cook time 50 Min

method Bake

Ingredients For absinthe cake

FOR THE CAKE
3/4 tsp

anise seeds
1 1/4 c

all-purpose flour
1/2 c

pistachio or almond flour or 1/2 cup stone-ground yellow cornmeal
2 tsp

baking powder (preferably aluminum-free)
1/4 tsp

salt
8 Tbsp

unsalted butter, at room temperature
1 c

sugar
2 lg

eggs, at room temperature
1/4 c

whole milk
1/4 c

absinthe
grated zest from 1 orange, preferably unsprayed
FOR ABSINTHE GLAZE
3 Tbsp

sugar
1/4 c

absinthe

How To Make absinthe cake

1
Preheat oven to 350 degrees. Butter a 9-inch loaf pan, then line the bottom with parchment paper. Crush anise seeds using a mortar and pestle, or in a freezer bag with a hammer, until relatively fine. Whisk together the white flour, nut flour or cornmeal, baking powder, salt and anise seeds. Set aside. In the bowl of a standing electric mixer or by hand, beat butter and sugar until light and fluffy. Add eggs one at a time, until completely incorporated. Combine milk and absinthe with a bit of zest. Stir half of the dry ingredients into the butter mixture, then add milk and absinthe.

2
By hand, stir half of the dry ingredients into the butter mixture until just smooth (do not overmix). Smooth the batter into prepared pan and bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean. Remove cake from oven and let cool 30 minutes.
3
To glaze the cake with absinthe, use a toothpick and poke 50 holes in the cake. In a small bowl, gently stir the sugar and absinthe until just mixed, making sure the sugar doesn’t dissolve. (You can add a bit of orange zest here, too, if you like.) Remove the cake from the pan, peel off the parchment paper, and set the cake on a cooling rack over a baking sheet. Baste the cake with the absinthe glaze over the top and sides. Continue until all the glaze is used up.
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