Cake Recipes

Biscochito Cake

1/3 cup  Sour cream
1/4 cup  Baking soda
3/4 cup  All-purpose flour
1/2 tsp Baking powder
1/4 tsp Anise seeds
1/8 tsp Salt
3 tbsp Unsalted butter
2 tbsp Solid vegetable shortening
1/3 cup Packed light brown sugar
1 large Egg
1 tbsp Brandy
1 tbsp Granulated sugar
1/4 tsp Cinnamon

Fruit Compote:
3 Large, ripe peaches
1 tbsp Granulated sugar, 
or more to taste
2 tsp Each: 
fresh lemon juice and brandy
 
 Cake:
  
  Pinch each: cinnamon, crushed anise seeds
  
  Heat oven to 350 degrees.  
  Grease an 8 inch round
  layer cake pan.  
  Stir the sour cream and baking soda
  together; let stand while 
  you begin the cake. 
  Combine flour, baking powder, 
  anise and salt in a bowl; 
  set aside.
  With an electric mixer 
  on high speed, beat butter,
  shortening and brown sugar 
  until light and fluffy,
  about 2 minutes.  
  Add egg, and mix 1 minutes. 
  Lightly fold in sour cream mixture 
  and brandy, then combined
  flour mixture.
  
  Transfer batter to prepared pan 
  and smooth top with
  rubber spatula. 
  Stir together granulated sugar and
  cinnamon; sprinkle evenly 
  over top of cake. 
  Bake until toothpick in the center 
  comes out clean, 
  about 30 minutes.
  While cake bakes, prepare peaches.  
  Dice peaches and
  mix with granulated sugar, 
  lemon juice, brandy,
  cinnamon and anise.  
  Toss lightly and let stand at
  least 15 minutes before serving.
  
  Cool cake in pan for 5 minutes 
  then loosen from sides
  with a small knife. 
  Invert onto a serving plate.
  Serve warm or at room temperature 
  with the peaches.
  Makes one 8-inch cake.








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