How to make
In a bowl, mix the milk, olive oil, sugar, lime juice and aniseed liqueur, if you chose to use one. If using anise seeds, crush them lightly or add them whole to the liquid mixture. Beat well with a wire whisk, until the sugar melts.
Sift the flour with the baking powder and cinnamon and add it in portions while beating lightly. Do not use a mixer, but work with the wire whisk at all times, until the flour is completely absorbed.
Pour the mixture into a baking pan with a diameter of about 10″ (26 cm) and arrange the nuts on top.
Bake in a preheated oven at 360°F (180°C) for about 25-30 minutes, or until it is fully baked.
After the cake has cooled, sprinkle it with a little granulated sugar.
An extremely aromatic pastry, which melts in your mouth. Typical of the Malaga area, where people adore its taste and keep the recipe (Torta Malagueña de anis y aceite) and pass it down from generation to generation. They say it's the aroma of their childhood mixed with the smell of the sea.
Let us also transport ourselves for a moment in this atmosphere!
Enjoy!
