Grease two 8-1/2x4-1/2-inch (22x11-cm) loaf pans.
Preheat oven to 350°F (175°C).
Put egg yolks, sugar and water into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Fold flour and aniseed into egg yolk mixture.
Beat egg whites until stiff; fold into mixture.
Divide batter between 2 greased loaf pans; smooth the surfaces.
Bake 40 to 45 minutes or until a wooden pick or skewer inserted in center comes out clean.
Turn out cakes onto racks to cool.
Cover and let stand 2 days.
Two days later, preheat oven to 400°F (205°C).
Cut cakes into 1/2-inch (1-cm) thick slices; arrange on baking sheets.
Brown in oven 5 minutes on each side.
Alternatively, toast slices under broiler.