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:
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.