2 eggs
125g white sugar
½ tsp vanilla extract
1 tsp sesame seeds
½ tsp fennel seeds
200g flour
1½ tsp baking powder
125ml (½ cup) canola oil
175g mixed nuts (walnuts, pistachios, almonds, etc.)
Mix together in a bowl
- 1 egg
- 1 egg white
- 125g white sugar
- ½ tsp vanilla extract
- 1 tsp sesame seeds
- ½ tsp fennel seeds
In a small bowl, combine
- 200g flour
- 1½ tsp baking powder
Stir the flour mixture into the batter along with
- 125ml (½ cup) canola oil
When mixed completely, add (by hand only)
- 175g mixed nuts (walnuts, pistachios, almonds, etc.)
Preheat oven to 400º F. Cover a large baking sheet with parchment paper and form 2 logs, about 10 inches long and 3 inches wide. They will be just under an inch high. Bake 20 minutes or until golden outside. Remove from oven. Reduce the oven temperature to 225º F immediately.
As soon as you can handle the cooked cakes, remove from the sheet, slice cross-wise into pieces about the width of a finger. Place pieces on rack, set the rack on a baking sheet and bake until dry and the cut sides start to show some color. This will take about 20 minutes, maybe a bit longer.
Adapted from a recipe in the cookbook Polpo by Russell Norman.