Active Time

　　15 min

　　Total Time

　　2 hr

　　Trompe L'oeil "eggs"

　　

Ingredients

Makes 12 slices

　　1 3/4 cups all-purpose flour

　　1 3/4 teaspoons baking powder

　　1/4 teaspoon salt

　　3 jumbo eggs

　　3/4 cup sugar

　　5 tablespoons unsalted butter, melted and cooled

　　1 1/2 teaspoons anise seeds, finely crushed

　　

Special Equipment

a stand mixer fitted with whisk attachment

　　

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.

　　Cooks' note:

　　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.