Biscochito cake Recipe

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Biscochito cake

Artist:	_	Yield:	8
Categories:	Cakes, Desserts, Mexican, North American, South American	Rating:	0
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Ingredients:

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

Procedures:

1	Cake: pinch each: cinnamon, crushed anise seeds 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