Mini bundt cakes with olive oil and anise Recipe

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2 votes | 2921 views

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

Prep time:
Cook time:
Servings: 6 servings


Cost per serving $0.48 view details


  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.


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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%
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