Monday, July 26, 2010

Anise and Orange Cake

This is such a special cake. It is light, moist and tender with the full flavors of anise and orange. Anise, if you don't know, is a mildly licorice flavor and when it is balanced with the brightness of orange you have a winning combination. This cake is not overly sweet and is perfect as dessert after a nice meal or with morning coffee for a treat. Absolutely a cake that the entire family will love and something that you can proudly bring to a bake sale that anyone will appreciate. I hope you enjoy.

Anise and Orange Cake


1 cup almond flour
2/3 coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. orange zest, grated

3 eggs
1 cup sour cream
4 Tbsp. unsalted butter, melted
2 tsp. anise extract
1/2 tsp. vanilla extract
1/2 tsp. orange extract
3/4 cup Splenda

butter spray or vegetable spray

Preheat oven to 375'

Whisk dry ingredients together in a large bowl until thoroughly combined. Blend the wet ingredients together in another bowl. Stir the wet ingredients into the dry and combine well. Batter will be a little stiff. Coat a 10" tube pan with butter spray and spoon batter into pan. Using a spatula gently level and smooth the top of the cake. Bake for 30 to 35 minutes or until a toothpick comes out clean and the cake has a little bounce. Cool cake in pan for about 10 minutes. Cover top of tube pan with a cooling rack and carefully flip over. The cake should easily slide out onto rack. Let cake cool completely before applying optional Anise Glaze. (recipe below.)

Nutrition Facts
12 Servings
Amount Per Serving
Calories 175.0
Total Fat 14.4 g
Saturated Fat 6.1 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.7 g
Cholesterol 71.9 mg
Sodium 208.6 mg
Potassium 45.4 mg
Total Carbohydrate 9.6 g
Dietary Fiber 3.7 g
Sugars 0.4 g
Protein 5.1 g

Anise Glaze


1/2 cup Splenda
2 Tbsp. heavy cream
1 tsp. anise extract
1/2 tsp. orange extract

Blend well and drizzle over completely cooled cake. Glaze will set up at room temperature but will set faster if refrigerated for about 30 minutes. The glaze adds minimal calories, fat and carbohydrates to the cake and nutrition information is as follows.

Nutrition Facts
12 Servings
Amount Per Serving
Calories 8.6
Total Fat 0.9 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.3 g
Cholesterol 3.4 mg
Sodium 1.0 mg
Potassium 1.9 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 0.1 g

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