Tropical star anise cake
This cake has hints of lime and coconut that will take you on a tropical vacation, spiced and syruped to perfection, this Tropical star anise cake is the perfect Sunday dessert.
HANDS-ON TIME 25 min |TOTAL TIME 1 hour 25 min| SERVES 8
INGREDIENTS
CAKE
- 150 grams butter, softened
- 1 tsp. vanilla extract
- 1 cup caster sugar
- 3 eggs
- ½ cup sour cream
- 1 ½ cups self-raising flour
- 1 cup desiccated coconut
LIME & STAR ANISE SYRUP
- 6 dried lime leaves
- ⅔ cup caster sugar
- ⅓ cup lime juice
- 4 star anise
- ½ cup water
METHOD
CAKE
PREHEAT oven to 160°C. Grease a 12cm x 23cm loaf pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
BEAT butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then sour cream.
STIR in sifted flour and coconut. Spoon mixture into pan; smooth the surface.
BAKE cake for 50 minutes or until a skewer inserted into the centre comes out clean. Leave the cake in the pan for 5 minutes before turning, top-side up, onto a wire rack over a tray.
LIME & STAR ANISE SYRUP
COARSELY tear four of the lime leaves. Place torn lime leaves, sugar, juice, star anise and the water in a small saucepan over low heat; stir, without boiling, until sugar dissolves. Bring to the boil; remove from heat. Stand for 5 minutes; discard torn leaves. Remove the centre rib from the remaining lime leaves before finely shredding, stir into hot syrup.
PIERCE the top of the cake lightly all over with a toothpick. Pour hot syrup evenly over top and sides of hot cake; cool.
<FOOD TEAM TIP> Serve this delicious loaf cake with double thick yoghurt or some coconut ice cream. If you can’t find dried lime leaves then replace it with a drop of lemon extract or simply leave it out.
Ingredients
- For the cake
- 150 grams butter, softened
- 1 tsp. vanilla extract
- 1 cup caster sugar
- 3 eggs
- ½ cup sour cream
- 1 ½ cups self-raising flour
- 1 cup desiccated coconut
- For the Lime & star anise syrup
- 6 dried lime leaves
- ⅔ cup caster sugar
- ⅓ cup lime juice
- 4 star anise
- ½ cup water
Instructions
For the cake
Preheat oven to 160°C. Grease a 12cm x 23cm loaf pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then sour cream.
Stir in sifted flour and coconut. Spoon mixture into pan; smooth the surface.
Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Leave the cake in the pan for 5 minutes before turning, top-side up, onto a wire rack over a tray.
For the Lime & star anise syrup
Coarsely tear four of the lime leaves. Place torn lime leaves, sugar, juice, star anise and the water in a small saucepan over low heat; stir, without boiling, until sugar dissolves. Bring to the boil; remove from heat. Stand for 5 minutes; discard torn leaves. Remove the centre rib from the remaining lime leaves before finely shredding, stir into hot syrup.
Pierce the top of the cake lightly all over with a toothpick. Pour hot syrup evenly over top and sides of hot cake; cool.
ALSO SEEN IN GARDEN &HOME
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ALSO SEE: https://www.foodandhome.co.za/recipes/winter-apple-pudding-cake
