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6-8
Easy
1 hr 20
Published 1999
A dense cake flavoured with pastis, the aniseed-flavoured apéritif so popular in the south of France.
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This cake looked and tasted lovely just after cooling and icing. However I took it to a family dinner and about 4 hours after baking we cut it and it was really, really dry. I only cooked it for 45 minutes. Flavour was lovely and delicate but it was a real 2 cups of tea cake.