Rustic Cornmeal Cake with Anise Seeds
A soft, golden cornmeal cake infused with the subtle warmth of anise seeds — simple to make and wonderfully fragrant. Perfect for afternoon tea, potlucks, or a comforting homemade treat the whole family will love.
🛒 Ingredients
15 servings
- 3 whole eggs
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) sunflower oil
- 1 cup (150 g) fine cornmeal
- 1 cup (120 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon anise seeds
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Directions
- 1
Preheat oven to 320 °F (160 °C). Grease and flour a 9-inch round or rectangular cake pan.
- 2
In a blender or large bowl, beat the eggs with the milk and oil until smooth and slightly frothy.
- 3
Gradually stir in the cornmeal, flour and sugar, mixing until a lump-free batter forms.
- 4
Gently fold in the anise seeds and baking powder with a spatula, taking care not to overmix.
- 5
Pour the batter into the prepared pan and bake for 30 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. Slice and serve at room temperature.
💡 Chef's Tip
Toast the anise seeds in a dry skillet for 1–2 minutes before adding them to the batter to deepen their aroma. Fennel seeds are a great mild-flavored substitute if anise is too bold for your taste.
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