Put the star anise and 50 g (2 oz) of the sugar in a small food processor, blender or coffee grinder and grind until the star anise is completely ground and the sugar is flecked with colour.
Tip into a bowl, add the butter, remaining sugar, eggs, orange rind and juice, flour and baking powder and beat together until pale and creamy. Spoon the mixture into a greased and lined 18 cm (7 inch) round cake tin (see
Place the strips of candied peel on the centre of the cake. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 50 minutes or until just firm to the touch and a skewer inserted into the centre comes out clean. Loosen the edge, turn out on to a wire rack and peel off the lining paper. Leave to cool.