If you love the flavor of saffron and anise, this tea cake is sure to please! It freezes well too, so if you wish to bake it ahead, it will be at the ready when you need it.
It makes approx. 25 2-in. by 2-in. pieces
1 tsp. plain dry breadcrumbs
1/2 tsp. anise seed
4 Tbsp. unsalted butter at room temperature
1 cup honey
1/2 cup sour cream
4 eggs, yolks and whites separated
2 cups sifted pastry flour
1/2 tsp. saffron, ground to powder in a mortar
1/2 tsp. baking soda
1 Tbsp. cream of tartar
2 to 3 tsp. poppy seeds
Preheat the oven to 350°F. Grease (or use a cooking spray) a 2 in. x 10 in. cake pan and scatter the breadcrumbs over the bottom. You can also use cupcake pans. Shake the pan gently so the crumbs adhere evenly to the bottom and sides. Pour off any excess crumbs. Scatter the anise evenly over the bottom and set aside.
Cream the butter and honey until smooth, then add the sour cream. Beat well. Whisk the egg yolks until frothy, and combine with the honey mixture.
In a separate bowl, sift together the flour, saffron, soda, and cream of tartar three times to ensure even distribution of the leavening. Sift this into the batter, folding gently to avoid over-activating the soda.
Beat the egg whites until stiff peaks form, then fold them into the batter. Pour the batter into the prepared cake pan and spread it evenly with a spatula. Scatter the poppy seeds over the top and bake for 30 min. or until done in the center. Cool on a rack.
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