Mini Bundt Cakes Recipe Card

Mini Bundt Cakes Recipe

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 6 servings

Ingredients

• 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

Directions

1. Toast the fennel seeds lightly over medium heat.

2. In a medium bowl, whisk the eggs, egg yolks, sugar, orange zest, and fennel seeds until foamy. Add the oil slowly and steadily, stirring constantly until combined.

3. Whisk the flour, salt, and baking powder in a small bowl. Carefully fold into the egg mixture.

4. Distribute the batter evenly among the 6 mini bund molds. Bake at 170°C for 20 minutes to light golden color and finish.

5. Cool in the mold for 10 minutes. Pour the cake on a metal rack, sprinkle with powdered sugar, and serve while hot.