thanx ariadne38 for the substitute suggestion

These cakes have a great texture. Try making them with lemon and lavender instead - fantastic!

If you do not have cake flour, just remove four teaspoons of flour from 2/3 cup of regular all-purpose flour.

The Spanish have a breakfast muffin called a Magdalena that is made with olive oil but without anise seeds. They seem similar.

Such an easy recipe. I followed it exactly with no change in ingredients. The cakes baked perfectly. I love the flavor of the anise and the occasional taste of the seasalt. (Coarse salt does not seem to dissolve in batters but it made me think of sea salt on caramels.) This is a cake with a Mediterranean flair. Something you would discover in a Tuscan hilltown or in Sicily or Spain.

I notice that the recipe says to serve warm. Do they keep well? Can they be frozen? I am anxious to try this recipe.

This is a very delicate and tasty cake. I did make a few changes. I added 1/4 cup of olive oil and 1/4 cup of melted butter and about 1/2 tsp anise extract and some candied orange peel, finely chopped. It was delicious. Thanks Martha.