Recipe: Anise Cake

Anise cake is your morning cake with coffee, the one you bite into at four o'clock. Historically it's a Mediterranean classic, very popular in Provence and Andalusia, where anise grows and spices are affordable. Here we make it with dry white wine, which gives it lasting moisture and light acidity. It bakes year-round, but spring and autumn are when you really crave a cake that's filling without being heavy. Anise seeds are easy to find at the market or in bulk bins, cost almost nothing, and flavour without overwhelming. For serving, keep it simple: just a glass of diluted Pastis or a long coffee. If you prefer sweeter, drizzle with Muscat de Rivesaltes. The little rings eat warm or cold, broken by hand. It's also perfect for casual entertaining: bake it in the morning, it keeps two days wrapped in paper, and no one says no. Kids love the rings, they're fun to eat.