Name: Olive Oil-Anise Desserts
Yield: 4
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon baking powder; Pinch of salt (optional); 1 extra-large egg or 1 large egg plus 1 large egg yolk; 3/4 cup sugar; 1/2 teaspoon pure vanilla extract (optional); 1 stick (4 ounces) unsalted butter, melted and cooled; 1 to 1 1/2 apples (I used Fujis), peeled, cored and cut into 1/2-inch thick wedges; Apple, quince or ginger jelly or preserves, for glazing the cake (optional)

Score: 2.9 stars

69 Ratings

5 broad name values: 5
4 broad name values: 8
3 broad name values: 35
2 broad name values: 17
1 broad name values: 4

The secret to those tiny cakes’ moist texture is olive oil, which additionally mellows the anise and orange that permeate every chunk. Though the cakes are compelling on their very bear, a scoop of vanilla ice cream would sweeten the deal.

Martha Stewart Residing, December 2008

Commercial

Instructions

Instructions Recommendations

Step 1

Preheat oven to 325 degrees. Coat four 1-cup mini Bundt pans with cooking spray. Shuffle eggs, yolk, granulated sugar, orange zest, and anise seeds in a medium bowl till foamy. Add oil in a unhurried, true circulate, whisking continuously till mixed.

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Step 2

Shuffle flour, salt, and baking powder in a little bowl. Fold into egg combination in 3 additions. Divide batter evenly amongst pans, and bake till light gold and testers inserted into facilities come out magnificent, about 20 minutes. Let chilly in pans for 10 minutes. Invert cakes onto wire racks, grime with confectioners’ sugar, and serve warm.

Instructions

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