The combination of anise and olive oil is typical in Italian baking; here it works wonders in a batch of moderately sweet miniature cakes. Toasting the anise seeds helps release their flavor: Heat the seeds in a dry skillet over medium heat, gently shaking the pan, just until they are fragrant and begin to pop, about three minutes, then let cool slightly. This recipe doubles easily.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. Butter four 1-cup mini Bundt pans; dust with flour, tapping out excess. Whisk whole eggs, yolk, granulated sugar, zest, and anise seeds until foamy. Add oil in a slow, steady stream, whisking constantly until combined.

  • Whisk together flour, salt, and baking powder in a small bowl. Fold flour mixture into egg mixture in 3 batches.

  • Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake until light golden and a cake tester comes out clean, about 20 minutes. Transfer pans to a wire rack to cool 10 minutes. Turn out cakes, and serve warm, dusted with confectioners' sugar.