Sunday, January 13, 2013

Olive Oil-Sour Cream Bundt Cake



1 C flour
1/2 C ground almonds
2 t baking powder
2/3 C organic sour cream
3 eggs, at room temperature
1/2 C organic dark brown sugar, lightly packed
1/2 C olive oil + enough to grease the bundt pan
2 T Sambuca, or other licorice liqueur
pinch of fennel pollen
1 C raw pecan halves

In a large bowl, whisk together the flour, ground almonds, fennel pollen, and baking powder. Set aside. In another bowl, whisk together the sour cream, eggs, sugar, olive oil and Sambuca until combined. Scrape the liquid ingredients into the dry ingredients and whisk again until lump-free. Pour the batter into the buttered bundt pan. Bake in 350 degree oven for 40-50 minutes or until browned. Allow cake to cool for at least 10 minutes, before unmolding.

4 comments:

  1. Great flavor profile Camilla! I have been wanting to buy some fennel pollen and after seeing this, I have to get it! Oh, and thanks for entering the GrubKit giveaway :)

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  2. I think my other half would really enjoy this cake because of the licorice flavor! He might like this for his upcoming birthday week! I will have to give it a try!

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  3. Thanks, ladies. I love that he gets a birthday WEEK. ;)

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  4. Wow, this sounds delicious and so unique! Will definitely try soon. Thanks!

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