Trompe L'oeil "eggs"
Loaf can be baked (but not sliced and toasted) 2 days ahead and kept, wrapped in foil, at room temperature or frozen 1 month. Slice and toast just before serving.
Recipe information
Total Time
2 hr
Yield
Makes 12 slices
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour an 8- by 4- by 3-inch loaf pan.
Step 2
Sift together flour, baking powder, and salt into a bowl.
Step 3
Beat together eggs and sugar in bowl of mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when beater is lifted, 12 to 18 minutes.
Step 4
Sift flour mixture over egg mixture in 3 batches, folding in each batch. Gently stir in cooled butter and anise seeds. Immediately pour into loaf pan and smooth top. Bake until top is golden brown and a wooden pick inserted in center of loaf comes out clean, 35 to 45 minutes. Cool loaf 5 minutes, then invert onto a cutting board and cool 30 minutes more.
Step 5
Meanwhile, increase oven temperature to 400°F.
Step 6
Trim ends of loaf and cut loaf crosswise into 1/2-inch-thick slices. Bake on a baking sheet until undersides are golden brown, about 7 minutes. Turn toasts over and bake until undersides are golden brown, about 5 minutes more.
