Moist Cornmeal Cake with Anise
A wonderfully tender cornmeal cake that stays perfectly moist thanks to a generous blend of milk and oil. The hint of anise seeds adds a subtle, aromatic warmth that makes every slice memorable. Perfect for afternoon tea or a simple family dessert.
🛒 Ingredients
10 servings
- 1 cup fine cornmeal (160 g)
- 1 cup all-purpose flour (130 g)
- 2 cups granulated sugar (320 g)
- 1 cup whole milk (240 ml)
- 1 cup neutral vegetable oil (240 ml)
- 4 large eggs
- 1 teaspoon baking powder
- 2 tablespoons anise seeds
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Combine the eggs, oil, milk, and sugar in a blender and process for 2 minutes until completely smooth.
- 3
In a large bowl, sift together the cornmeal, flour, and baking powder, then stir in the anise seeds.
- 4
Gradually pour the blended liquid into the dry ingredients, stirring gently with a spatula until just combined and lump-free.
- 5
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes, then turn out onto a wire rack.
💡 Chef's Tip
For maximum moisture, drape a clean kitchen towel over the cake as soon as it comes out of the oven. Swap anise seeds for vanilla extract or lemon zest to vary the flavor.
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