Biscochito Cake



INGREDIENTS:

1/3 cup sour cream		

1/4 cup baking soda		

3/4 cup	flour all-purpose	

1/2 teaspoon baking powder		

1/4 teaspoon anise seeds		

1/8 teaspoon salt		

3 tablespoons butter, unsalted		

2 tablespoons vegetable shortening		

1/3 cup brown sugar, light packed	

1 large egg		

1 tablespoon brandy		

1 tablespoon sugar granulated	

1/4 teaspoon cinnamon		

Fruit Compote

3 large peaches	ripe	

1 tablespoon sugar granulated, or more to taste	

2 teaspoons lemon juice	fresh	

2 teaspoons brandy		

Cake

1 pinch cinnamon		

1 pinch	anise seeds crushed

DIRECTIONS:

1. Heat oven to 350 degrees.

2. Grease an 8 inch round layer cake pan.

3. Stir the sour cream and baking soda together;
let stand while you begin the cake.

4. Combine flour, baking powder, anise and salt
in a bowl; set aside.

5. With an electric mixer on high speed, beat
butter, shortening and brown sugar until light
and fluffy, about 2 minutes.

6. Add egg, and mix 1 minutes.

7. Lightly fold in sour cream mixture and brandy,
then combined flour mixture.

8. Transfer batter to prepared pan and smooth top
with rubber spatula.

9. Stir together granulated sugar and cinnamon;
sprinkle evenly over top of cake.

10. Bake until toothpick in the center comes out
clean, about 30 minutes.

11. While cake bakes, prepare peaches.

12. Dice peaches and mix with granulated sugar,
lemon juice, brandy, cinnamon and anise.

13. Toss lightly and let stand at least 15 minutes
before serving.

14. Cool cake in pan for 5 minutes then loosen from
sides with a small knife.

15. Invert onto a serving plate.

16. Serve warm or at room temperature with the
peaches.

17. Makes one 8-inch cake.



Biscochito Cake