Schiacciata di Pasqua – Easter Cake

Ingredients for 6 people
1 lb (500 g) plain flour (preferably of the “00” variety)
7 oz (200 g) sugar
3.5 oz (100 g) butter, softened
6 eggs
5-6 aniseeds
2 tablespoons brewer’s yeast
grated zest of 1 organic orange
2 tablespoons Strega liqueur
Salt

Method
Dissolve the brewer’s yeast in warm water. Add one-quarter of the flour and mix well to make a fairly soft dough. Cover with a kitchen
cloth. Set aside to leaven in a warm place for about 40 minutes.
Sprinkle the remaining flour on a work surface. Knead with the first dough, sugar, a pinch of salt, 5 eggs, the butter, orange zest,
Strega and enough warm water to make a soft dough. Knead well and add the aniseeds.
Brush with the remaining beaten egg. Bake at 425°F (220°C) for about 45 minutes.
It’s best to make the dough the night before and to leave it at a constant temperature of 79-82.5°F (26-28°C) until the next morning.
When the dough has doubled in volume, knead it again so that it loses its raise. Roll it out and place in a buttered and lightly floured
tin. Keep at a temperature of 82.5-86°F (28-30°C) until it has doubled in volume again.