Anise Cake

The first time I made this cake was because I messed up another dessert, I'm not joking. I had planned something simple, a Sunday loaf cake, but somehow the more unusual spices caught my eye on the shelf. I had a little bag of star anise that was about to expire and some forgotten apricots in a jar, leftovers from the compote I made at the beginning of summer. When I found them, I thought: that's it, something different is coming out today! You should have seen my panic the first time, as I wasn't sure if the batter would come together with how much yogurt I added, and with all those aromas: star anise, cloves… If you don't like the smell of star anise, it's clear this isn't your dessert, but for me, it was a successful gamble. I've made it several times since then, and I always enjoy "bringing it out" when I want a cake that's a bit different, one that makes the neighbors ask what I've put in the oven.

It takes about an hour, maybe an hour and a quarter if you’re not in a hurry. From these quantities, you’ll get a round cake pan, about 25 cm, or a small baking dish, which means you’ll have around 10-12 decent servings (or 6 if you’re a fan of meringue and put a thick layer). I’d say the difficulty level is somewhere in the middle: it’s not rocket science, but it requires a bit of patience with the meringue and making sure the apricots don’t burn.

What I love about this cake is that, honestly, it’s made with whatever you have in the fridge. I’ve never had yogurt with the “correct” fat content, and it still turns out great. It’s not fussy, doesn’t need melted butter or a mixer with 10 speeds. And it’s one of those recipes that makes the house smell like “something good”—it’s not just sugar, you can really smell the spices, especially if you go a bit overboard, like I do. For me, it works well with plums or even pieces of apple if you don’t have apricots. And when you want to make something that not everyone else is eating, this is it. Plus, it keeps well from one day to the next without becoming “spongey” or cardboard-like, which isn’t always guaranteed with yogurt cakes.

1. Start by preparing the batter. Take 6 eggs, separate them – the egg whites in a clean bowl, the yolks in another fairly large bowl. Be careful, if even a bit of yolk gets into the egg whites, don’t be surprised if they don’t whip properly. Mix the yolks well with granulated sugar (I use about 8 tablespoons, but if your apricots are sweeter, you can reduce it to 6-7), plus vanilla sugar. I always use the packet kind, as it’s more aromatic than that liquid essence in a bottle, which seems really chemical to me. Mix until you no longer feel any granules and the color lightens.

2. Now, the spices. Add a heaping teaspoon of ground star anise, one of cloves (I’m not exaggerating, although sometimes I’ve added more, to be honest), plus the grated zest and juice of one lemon. I don’t know why, but lemon brings out the flavor of the spices and keeps the cake from being heavy, even if it seems like a lot of liquid. If you don’t have ground cloves, you can crush a few in a mortar. And be careful not to let any lemon seeds slip into the mixture.

3. Add the yogurt. I use plain yogurt, the 0% kind when I’m on a “diet,” but it works with the full-fat kind as well; the important thing is that it’s fresh, not sour. Add about 350 ml. Mix well, don’t rush, so there are no lumps.

4. Now the oil – I use 6 heaping tablespoons. I’ve never measured it to the gram, but it works with a teacup, just make sure it’s not too much, or the batter will sink. Start adding the flour, one tablespoon at a time, mixing well. You’ll need about 350-370 grams in total. When you see it starting to thicken, and it has a consistency like thick sour cream, stop. It’s better to have a runny batter than one that’s too stiff.

5. The last thing for the batter: poppy seeds. Two teaspoons, or even more if you have it. I add it at the end, directly into the batter, and mix it in two or three times so as not to ruin the structure. For me, if I add the poppy seeds at the beginning, they always sink to the bottom, so it’s better to add them towards the end.

6. Prepare the baking pan – grease it with a bit of oil and line it with parchment paper, or else the meringue will stick badly. Pour the batter into the pan, spreading it out evenly. Bake at 180 degrees for about 10 minutes. The batter doesn’t need to be completely cooked, just set a little, so it’s not like sour cream when you put the fruit on top.

7. Remove the pan and arrange the apricots. I cut them into quarters if they’re large or halves if they’re small, placing them cut side up. Don’t press too hard, just arrange them gently. Bake again at 180 for another 7 minutes, just until the fruit starts to “bubble” and the edges of the batter firm up.

8. Now, focus on the meringue. In the bowl with the egg whites, add a pinch of salt and beat well with a mixer on high speed. When they become thick and no longer “flow,” start adding the sugar, spoon by spoon, continuing to beat. If you add all the sugar at once, it will sink. Keep going until the meringue is shiny, firm, and you no longer feel any sugar crystals.

9. Remove the pan from the oven and spread the meringue over the cake, don’t stress if it’s not perfectly even. It actually looks nice with some waves, and it browns beautifully in the end. Bake again, but now reduce the temperature to 160, and keep an eye on it until a golden crust forms on the meringue, about 10 minutes. If you like your meringue crunchy, you can leave the oven slightly ajar at the end, but for me, it cracks if I forget it too long.

10. Remove the pan and let it cool for at least 2 hours, otherwise, it will sink, stick, and you’ll get frustrated cutting it. Sprinkle cinnamon over the meringue, as much as you like, and only after it’s cool do you cut it with a thin-bladed knife.

A tip: if you prefer less sweet desserts, you can reduce the sugar in the meringue to 4-5 tablespoons, but then it won’t be as “glazed.” If you want to cut it nicely, dip the knife in hot water before each slice. For an even more rustic look, sprinkle a bit of poppy seeds over the meringue before baking.

If you don’t have apricots, it works with plums, apples, pears, or even raisins soaked for 10 minutes in lemon water. And one more thing: the meringue doesn’t have to be perfectly smooth. If you beat it too much, it turns rubbery. If you leave the cake overnight, the meringue tends to soften, but the batter becomes nicer – it’s up to you. It’s the kind of dessert that’s good warm, but it’s better to let it cool completely.

To drink, it’s good with coffee, although I prefer a sweeter tea, like rooibos or even hot chocolate, because the meringue calls for a bitter or tangy drink. If you’re making a more complete menu, it goes well after a light soup and a dish without heavy sauce, like a pilaf or gratin potatoes.

If you want to change things up a bit, you can replace the poppy seeds with ground nuts or even sesame seeds (which don’t stand out too much but are interesting), and if you don’t have cloves, a bit of nutmeg will do. Instead of apricots, as I said, plums or apples work just as well. If you’re not in the mood for meringue, you can skip it altogether and sprinkle almond flakes on top, but it won’t be as spectacular.

This cake pairs wonderfully with any flavored liqueur, like something with orange, or even for breakfast with cold milk. It also works well as a packed dessert because it doesn’t spoil easily.

Questions I’ve always received:
What do I do if the meringue sinks or cracks? Don’t worry, sometimes it happens if it’s too thick or you’ve baked it too long. Next time, you can reduce the baking time or put in less sugar. Even if it doesn’t look perfect, the taste is the same.

Can I use fresh fruit, not from a compote? Yes, just make sure they are ripe and sweet. For fresh apricots, let them sit sprinkled with sugar for 10 minutes before placing them on the batter.

If I don’t have yogurt, what can I substitute it with? You can use thin sour cream or even kefir, but it should be fresh and not too sour. Regular milk won’t yield the same fluffiness, so I don’t recommend it.

Is star anise mandatory? No, but then it’s not the same cake. You can replace it with a bit of cinnamon or skip it altogether if you don’t like it, but it won’t have the same flavor, that’s for sure.

What kind of pan should I use? Any pan that’s not too high, but not a platter, like a cake or loaf pan that’s wider. If you use a pan that’s too big, the batter will be too thin and dry out.

Can I make it in advance and keep it in the fridge? Yes, it keeps well for 2-3 days in the fridge, but the meringue will soften a bit. My advice: cover the pan with plastic wrap and keep it cool, but not for more than 3 days.

Nutritional values: Per serving (a reasonable piece from 12): about 210-240 kcal, including the meringue. You get about 6-7 grams of protein per serving because there are a lot of eggs, about 7-8 grams of fat (mainly from oil and eggs), and carbohydrates – between 30 and 35 grams, depending on how much sugar you use. It’s a dessert with protein and few saturated fats if you use low-fat yogurt. The star anise and other spices add almost no calories, but they help digestion, or so my grandmothers say. The meringue adds calories quickly, so if you want something lighter, cut back on the sugar. It doesn’t contain butter or heavy cream, so it’s not a bomb, but it’s also not something to eat late at night if you’re on a diet.

It keeps well in the fridge, in a closed container or covered with plastic wrap, for a maximum of 3 days. If you want to serve it warm the next day, it’s okay to put it in the oven at 120 degrees for 5 minutes, but without the meringue – the meringue will melt or harden improperly. I prefer it cold, as it cuts better, and the flavors are more intense after a day. If you want to keep it fresh, don’t leave it at room temperature in summer, as the meringue absorbs moisture and sinks.

Ingredients:
eggs – the base of the batter and the source of protein, the meringue gives the final texture
granulated sugar – for sweetness, but also for structure (if you reduce it too much, it won’t rise properly)
vanilla sugar – a pleasant aroma that complements the star anise
star anise and ground cloves – bring a special flavor, but don’t overdo it, or the cake will become too strong
lemon (zest and juice) – adds freshness, cuts the heaviness, and “friends” the spices
plain yogurt – softens and binds the batter, making it fluffy
oil – adds a bit of fat, so the batter doesn’t turn out dry
white flour – the structure of the cake, the main base
poppy seeds – for appearance, texture, a bit of crunch, and extra flavor
apricots (from compote or fresh) – the fruit part; without them, it would be too bland
a pinch of salt – helps the egg whites whip well for the meringue
cinnamon – just at the end, for a warm smell and subtle taste

The Dough: I put the egg yolks, sugar, anise, cloves, lemon zest and juice in a bowl and mixed well until the sugar completely dissolved. Then I added the oil, yogurt, flour and mixed again. At the end, when the dough was completely homogenized, I added the poppy seeds, mixed and then placed the dough in a baking tray lined with parchment paper and baked for 10 minutes. I then took the tray out, placed the quartered apricots on top of the dough and put it back in the oven for another 5-7 minutes. Meanwhile, I whipped the egg whites with a pinch of salt until stiff, then added the sugar and continued to beat with the mixer until the sugar completely dissolved. I spread the meringue over the cake and put it back in the oven until the meringue turned a beautiful golden color. I took the cake out of the oven, sprinkled cinnamon over it and let it cool completely before cutting it. It turned out to be a fluffy and extremely fragrant cake that reminded me of the approaching Christmas. Enjoy!

 Ingredients: I used for the base: 6 egg yolks, 1 lemon (zest and juice), canned apricots, 1 teaspoon anise, 1 teaspoon ground cloves, 2 teaspoons poppy seeds, 8 tablespoons sugar, 350 ml 0% fat yogurt, 6 tablespoons oil, 3 packets vanilla sugar. For the meringue: 6 egg whites, 6 tablespoons sugar, cinnamon.

 Tags:  yogurt cake