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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.

Source: Martha Stewart Living, December 2008
Total Time Prep Servings

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  • cerine
    26 FEB, 2011
    thanx ariadne38 for the substitute suggestion
    Reply
  • MellyJD
    23 OCT, 2009
    These cakes have a great texture. Try making them with lemon and lavender instead - fantastic!
    Reply
  • ariadne38
    26 JAN, 2009
    If you do not have cake flour, just remove four teaspoons of flour from 2/3 cup of regular all-purpose flour.
    Reply
  • ariadne38
    24 JAN, 2009
    The Spanish have a breakfast muffin called a Magdalena that is made with olive oil but without anise seeds. They seem similar.
    Reply
  • ariadne38
    24 JAN, 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.
    Reply
  • ariadne38
    30 DEC, 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.
    Reply
  • aldenhouse
    28 DEC, 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.
    Reply

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