Ingredients
- 2 eggs
- 1 egg yolk
- ½ cup granulated sugar
- 1 packed tsp finely grated orange zest
- 1 ½ tsp anise seeds, lightly toasted
- ½ cup olive oil
- 2/3 cup cake flour
- ½ tsp coarse sea salt
- ½ tsp baking powder
- ¼ cup confectioners' sugar, for dusting
Make it step by step
- Lightly toast anise seeds on medium flame.
- 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. Carefully fold into egg mixture.
- Divide batter evenly among 6 mini bundt molds - If the molds are silicone, greasing is not necessary, and if they are metal, coat them lightly with oil. Bake for 20 minutes at 170˚C until light gold and done.
- Let cool in molds for 10 minutes. Invert cakes onto wire racks, dust with confectioners' sugar, and serve warm.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.