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Add a photoMoist Martha Stuart mini bundt cakes full of anise and orange flavor.
Ингредиенты
- 2 eggs
- 1 egg yolk
- 1/2 cup granulated sugar
- 1 packed tsp finely grated orange zest
- 1 1/2 tsp anise seeds, lightly toasted
- 1/2 cup olive oil
- 2/3 cup cake flour (not self-rising)
- 1/2 tsp coarse sea salt
- 1/2 tsp baking powder
- 1/4 cup confectioners' sugar, for dusting
Инструкции
- 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 the 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.
Полезные ссылки
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% |
