Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup olive oil
- 1 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon aniseed
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the oven to 180ºC (350°F).
- In a large bowl, whisk everything together.
- Pour the batter into a parched sheet pan.
- Bake for 20 minutes.
- Allow to cool before serving.
I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.
This is a simpler variation I make of the following recipes:
- jcarax ( @jcarax@beehaw.org ) 2•10 months ago
Do you have a preference for type of olive oil, you use for it? There’s so much variance in olive oil flavor profiles, and I tend to like more peppery varieties. But I imagine that might not be the best here, though with the anise and cinnamon… maybe it would.
- ɔiƚoxɘup ( @Quexotic@beehaw.org ) English2•9 months ago
I’ve never heard of this. What is it like? It sounds delicious. Edit: Thanks for the pic!
- ftothe3 ( @ftothe3@lemm.ee ) 2•9 months ago
Picture please!
- TheLongPrice ( @TheLongPrice@lemmy.one ) 1•9 months ago
Is no eggs a typo or intended?
There are probably some variations that use egg but I’ve always done this one.
- derbis ( @derbis@beehaw.org ) 1•9 months ago
How much cake does this make? A whole cup of olive oil, wow