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Gallery Olive Oil-Anise Cakes Recipe Summary prep: 10 mins total: 40 mins Servings: 4 Yield: Makes 4 mini bundt cakes

Ingredients Ingredient Checklist 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

Gallery Olive Oil-Anise Cakes

Recipe Summary prep: 10 mins total: 40 mins Servings: 4 Yield: Makes 4 mini bundt cakes

Olive Oil-Anise Cakes

Olive Oil-Anise Cakes

Olive Oil-Anise Cakes

Recipe Summary prep: 10 mins total: 40 mins Servings: 4 Yield: Makes 4 mini bundt cakes

Recipe Summary

prep: 10 mins total: 40 mins

Servings: 4 Yield: Makes 4 mini bundt cakes

prep: 10 mins

total: 40 mins

prep:

10 mins

total:

40 mins

Servings: 4

Yield: Makes 4 mini bundt cakes

4

Makes 4 mini bundt cakes

Ingredients

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

Directions

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.

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)

 Add Rating & Review     69 Ratings   5 star values:        5    4 star values:        8    3 star values:        35    2 star values:        17    1 star values:        4

Reviews (7)

Add Rating & Review     69 Ratings   5 star values:        5    4 star values:        8    3 star values:        35    2 star values:        17    1 star values:        4

Add Rating & Review

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

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

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

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

    Martha Stewart Member     Rating: Unrated       02/26/2011   thanx ariadne38 for the substitute suggestion  

Martha Stewart Member     Rating: Unrated       10/23/2009   These cakes have a great texture. Try making them with lemon and lavender instead - fantastic!  

Martha Stewart Member     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       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.

    Martha Stewart Member

    Rating: Unrated 02/26/2011

thanx ariadne38 for the substitute suggestion

Rating: Unrated

Rating: Unrated 10/23/2009

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

Rating: Unrated 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.

Rating: Unrated 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.

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.

Rating: Unrated 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.

Rating: Unrated 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.

All Reviews for Olive Oil-Anise Cakes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Olive Oil-Anise Cakes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest