Mini Blood Orange Anise Bundt Cakes

Mini Blood Orange Anise Bundt Cakes

Unsalted butter, for pan

2/3 cup cake flour (not self-rising), plus more for pans

2 large whole eggs plus 1 large egg yolk

1/2 cup Spirits & Spice Blood Orange Anise Sugar

1/2 cup Spirits & Spice Don Carlos Extra Virgin Olive Oil

1/2 teaspoon coarse salt

1/2 teaspoon baking powder

Confectioners' sugar, for dusting

 

Preheat oven to 325 degrees. Butter four 1-cup mini Bundt pans; dust with flour, tapping out excess. Whisk whole eggs, yolk, and sugar 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.


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