Olive Oil-Anise Cakes

Name: Olive Oil-Anise Cakes
Prep time: 10 min
Total time: 40 min
Yield: Makes 4 mini bundt cakes
Ingredients: Vegetable oil, cooking spray; 2 large eggs; 1 large egg yolk; 1/2 cup granulated sugar; 1 packed teaspoon finely grated orange zest; 1 1/2 teaspoons anise seeds, lightly toasted; 1/2 cup extra-virgin olive oil; 2/3 cup cake flour (not self-rising); 1/2 teaspoon coarse salt; 1/2 teaspoon baking powder; 1/4 cup confectioners' sugar, for dusting

Rating: 2.9 stars

69 Ratings
7 Reviews

The secret to these diminutive desserts' moist texture is olive oil, which also mellows the anise and orange that permeate each bite. Although the cakes are compelling on their own, a scoop of vanilla ice cream would sweeten the deal.

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Recipe Summary

prep:

10 mins

total:

40 mins

Servings:

Yield:

Makes 4 mini bundt cakes

Directions

Step 1

Preheat oven to 325 degrees. Coat four 1-cup mini Bundt pans with cooking spray. Whisk eggs, yolk, granulated sugar, orange zest, and anise seeds in a medium bowl until foamy. Add oil in a slow, steady stream, whisking constantly until combined.

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Step 2

Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Divide batter evenly among pans, and bake until light gold and testers inserted into centers come out clean, about 20 minutes. Let cool in pans for 10 minutes. Invert cakes onto wire racks, dust with confectioners' sugar, and serve warm.

Reviews (7)

69 Ratings

5 star values: 5
4 star values: 8
3 star values: 35
2 star values: 17
1 star values: 4

Anonymous

02/26/2011

thanx ariadne38 for the substitute suggestion

Anonymous

10/23/2009

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

Anonymous

01/26/2009

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

Anonymous

01/24/2009

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

Anonymous

01/24/2009

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.

Anonymous

12/30/2008

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

Anonymous

12/28/2008

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.

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Olive Oil-Anise Cakes

Ingredients

Directions

Reviews (7)

All Reviews for Olive Oil-Anise Cakes