By: Chef Paul Short
From our 2017 Winery & Distillery Open House


Cake Batter
2 Whole eggs
1 egg yolk
½ cup granulated sugar
1 ½ teaspoons of star anise
½ cup of olive oil
1 tablespoon of Wollersheim Absinthe
2/3 cups of cake flour
½ teaspoon coarse sea salt
½ teaspoon baking powder
Powder sugar for dusting cake

Cream Chantilly
2 cups Heavy whipping cream
1 tablespoon orange zest
1 tablespoon orange juice from zested orange
3 tablespoon powdered sugar

Orange Absinthe Simple Syrup
½ cup of granulated sugar
½ cup of water
1 tablespoon of orange zest
1 tablespoon of Wollersheim Absinthe


Cake Batter
1. Lightly toast anise on medium flame and grind to a powder. Whisk eggs, yolk, granulated sugar, orange zest, and ground star anise in a stand mixer on medium speed until mixture is light and foamy. Whisk together the olive oil and the Wollersheim Absinthe and slowly drizzle into the egg mixture while mixing in the stand mixer. Sift together the flour, sea salt and baking powder. Fold in the egg mixture to the dry ingredients.
2. Divide the batter among 6 mini molds, if the molds are metal you will need to lightly grease them. Bake at 350°F for about 20 minutes or until light golden brown.
3. Let cool in molds for 10 minutes. Using a tube punch out the center of the cake when it has cooled for ten minutes. Invert cakes onto wire racks and allow to cool fully. When cakes are cooled drizzle them with the simple syrup. Roll the cakes in the powdered sugar until they are completely coated.
Cream Chantilly
Combine all the ingredients and whip to stiff peaks
Orange Supremes
This is the method of peeling the orange with a knife and removing all of the pith. Each segment of the orange is then removed between each of the membranes of the orange.