Anise Tea Cake (Qarshalla)
The classic tea-time bake known as qarshalla: a simple anise-perfumed sponge baked, sliced into fingers and toasted again until crisp and golden — made for dipping into hot tea or coffee on a cold day.
How to Prepare
Beat the eggs with the vanilla and sugar until pale and fluffy.
Whisk in the oil and the aniseed.
Fold in the flour, baking powder and salt to a smooth batter.
Pour into a lined tray and bake at 180°C for about 25 minutes until set and golden.
Cool slightly, slice into fingers, lay them flat on the tray and toast again at 150°C until crisp and golden on both sides.
Cool completely and store airtight — serve with tea or coffee.
The second toasting is what makes it qarshalla — go low and slow so the fingers dry crisp through without browning too fast.