Ingredients

Topping

350g

Cherries, frozen or fresh, pitted

6 stars

organic star anise

1/2 cup

salted butter

2/3 cup

dark brown sugar

1/2 tsp

ground organic star anise

1 tsp

organic vanilla extract

Cake

1 1/2 cups

plain flour

1 tsp

organic ground star anise

1/3 cup

broken macadamia nuts

1 tsp

baking powder

1/2 cup

butter, softened

1 cup

dark brown sugar

eggs

1/4 cup

milk

Oh my goodness! Moist, Anise laced sponge studded with Macadamia Nuts bakes with a topping of Anise scented caramel and cherries. The caramel oozes through the sponge making every bite a mouthful of heaven. Recipe designed by GourmetGlow

Method

Preheat the oven to 180C
Grease a Large 6 Hole Muffin Tin with butter and set aside.
Make the topping by melting the butter in a pan over a medium heat. Add the sugar and ground anise along with the vanilla and cook for 3 minutes until thickened.
Divide between the base of each muffin hole.
Lay 1 whole star anise in the middle of each and arrange the cherries in a single layer neatly. Set aside.
For the cake, mix the dry ingredients in a bowl with a whisk.
In a separate bowl cream the butter and sugar until soft and fluffy (5 mins). Beat in the eggs and milk.
Fold in the dry ingredients and nuts.
Divide the batter between the moulds and bake in the oven for 20-25 minutes until springy on top.
Leave to cool in the moulds before gently turning out.