Olive Oil-Anise Bundt Cakes

From Martha Stewart Living Dec ‘08

Makes 4 mini bundt cakes

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

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.

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

Olive Oil-Anise Bundt Cakes 

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