Mini bundt cakes with olive oil and anise Recipe

click to rate
2 votes | 2921 views

Moist Martha Stuart mini bundt cakes full of anise and orange flavor.

Prep time:
Cook time:
Servings: 6 servings
Tags:

Ingredients

Cost per serving $0.48 view details

Directions

  1. Lightly toast anise seeds on medium flame.
  2. 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.
  3. Whisk flour, salt, and baking powder in a small bowl. Carefully fold into the egg mixture.
  4. 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.
  5. Let cool in molds for 10 minutes. Invert cakes onto wire racks, dust with confectioners' sugar, and serve warm.

Toolbox

Add the recipe to which day?
« Today - Jun 22 »
Today - Jun 22
June 23 - 29
Jun 30 - Jul 06
July 7 - 13
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 71g
Recipe makes 6 servings
Calories 321  
Calories from Fat 174 54%
Total Fat 19.68g 25%
Saturated Fat 2.96g 12%
Trans Fat 0.0g  
Cholesterol 62mg 21%
Sodium 320mg 13%
Potassium 44mg 1%
Total Carbs 33.95g 9%
Dietary Fiber 0.4g 1%
Sugars 21.72g 14%
Protein 3.19g 5%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment