As Strong As Soup

I've already given a recipe for the cake known as a pastis (or croustade) from the Pyrenees but, more than five years later, I thought I really ought to get around to a recipe for the pastis from the Landes just down the road. (Admittedly, it's quite a long road and densely lined with pine trees towards the end). In the Pyrenees, the cake is usually made with baking powder but in the Landes yeast is used as the raising agent. It could make an interesting alternative to certain ubiquitous Italian cakes at this time of year.  The flavourings in the cake might seem a bit elaborate, but they're my attempt to recreate the complex flavour of the original. It will still make a fine cake if you want to leave one or more of the flavourings out - just don't boast about it in the Landes. I'm perfectly happy to have a slice of this just about anytime with tea or coffee but it's lovely with a generous dollop of crème anglaise or yoghurt and maybe a little fruit. As ever, do