Bendigo Aboriginal
Men's Shed

Aniseed Cake

Tumeric and Aniseed Cake

Recipe by Thomas Johnstone – BAMS Member

Turmeric and Aniseed Cake 

2 tsp ground  turmeric powder

1 tsp ground aniseed (not ground)

80 gm (1/2 cup) pine nuts

300 gm (2 cups) plain flour

250 gm castor sugar

1 tsp baking powder

185 ml (3/4 cup) milk

125 ml (1/2 cup) vegetable oil

Whipped cream to serve

You will need a 20cm round cake tin for this recipe

Preheat oven to 180 °C. Place aniseed and 80 ml water in a small saucepan over high heat and bring to the boil.

Cook for 2 minutes or until reduced to about ¼ cup. Strain and cool.

Whisk milk and sugar in a jug until sugar dissolves. Whisk in oil and aniseed flavoured water.

Sift flour, baking powder and turmeric powder together in a large bowl, then make a well in the centre.

Pour in milk mixture, whisk to combine, then pour into a greased 20cm cake pan lined with baking paper.

Scatter with pine nuts and bake for 45 minutes or until a skewer inserted into the centre comes out clean.

Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Serve cake with cream.