An aniseed dessert with an ancient flavor of times gone by. The base is the typical yogurt plum cake.
Decreasing the amount of flour and replacing it in part with that of almonds, I obtained a full-bodied, moist, soft and not soft and dry dough.
150gr of very thin almond flour
200g of flour
200g of sugar
1 packet of baking powder
Half a teaspoon of salt
3 whole eggs
150ml of whole white yogurt without sugar
125ml of seed oil
The grated rind of half a lemon
2 tablespoons of anise seeds
For the icing:
anise or sambuca
whole white yogurt without sugar
orange blossom honey
Mix all the dry ingredients (the two flours, the sugar, the yeast and the salt) apart, beat the eggs and add the yogurt, the oil and the grated lemon.
Add the liquids to the dry mixing first with a fork and then with the blender.
Finally add the anise seeds to the mixture and turn well with a spatula.
Pour the mixture into a greased and floured cake mold and let it rest in the refrigerator for an hour.
Bake at 160 degrees for 45/60 minutes (depending on the oven).
If you have a gas oven, place a pan with water on the bottom of the oven.
At the end of cooking turn out the plum cake and let it cool.
For the icing: When the cake is completely cold, melt the icing sugar with a little liqueur (it must be thick and absolutely not liquid) and mix with a fork, dissolving any lumps. Pour the icing on the cake and let it thicken.
Serve the cake in slices with yogurt, strawberries and orange blossom honey.