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Dessert
24 servings
30 minutes
30 minutes
Chef William Woys Weaver
3 cups pastry flour
1 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon sea salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon lemon zest, grated
6 tablespoons butter
2 large eggs
1/2 cup milk
1 tablespoon aniseeds
2 tablespoons granulated sugar
1/2 teaspoon nutmeg, grated
Preheat the oven to 375°F. Sift together the flour, brown sugar, baking soda, cream of tartar, salt, cinnamon, and clove twice, then add the lemon zest. Using a sieve or pastry blender, work the butter into the flour mixture to form a fine crumb. Beat the eggs until lemon colored, then combine with the milk.
Make a well in the center of the crumb mixture and pour the eggs into it. Stir to form a thick batter. Scatter the aniseed on the bottom of 3 greased 7 inch pie pans, then fill them with the batter. Mix the granulated sugar and nutmeg and sprinkle half the mixture over the surface of the cakes.
Bake for 30 minutes. As the cakes are removed from the oven, scatter the remaining nutmeg and sugar over the tops, then cool on racks.
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