Mini bundt cakes with olive oil and anise
1 egg yolk
½ cup granulated sugar
1 packed tsp finely grated orange zest
1 ½ tsp anise seeds, lightly toasted
½ cup olive oil
2/3 cup cake flour
½ tsp coarse sea salt
½ tsp baking powder
¼ cup confectioners' sugar, for dusting
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 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.