Italian Espresso & Green Aniseed Sponge Cake

This moist and delicious sponge cake is the ideal sweet for breakfast or for your breaks during the day.
The green aniseed blends perfectly with the coffee, giving this cake an amazing scent.

If you are a coffee lover, then this is your cake!

Italian Espresso & Green Aniseed Sponge CakeItalian Espresso & Green Aniseed Sponge Cake
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time50 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian


  • 200 gGreek yogurt
  • 200 gwhite spelt flour (or white flour type 0)
  • 150 gdark muscovado brown sugar
  • 100 mlsunflower oil (cold pressed)
  • 100 mlespresso
  • 90 grice flour (or corn starch)
  • 4eggs
  • 2 teaspoonsbaking powder
  • 1 teaspoongreen aniseed


  1. – prepare the coffee by using a traditional Italian moka pot;

    – allow the coffee to cool down;

    – sift the spelt flour and the rice flour onto a large bowl;

    – use a pestle and a mortar to grind the aniseed, then use a sifter to sift the thus obtained powder onto the spelt flour;

    – put the eggs and the sugar into a large bowl or planetary mixer;

    – whisk for about 15 minutes till you get a voluminous smooth cream;

    – add the Greek yogurt and mix well;

    – pour the flours mix onto the egg cream, and mix gently with a rotary movement from the bottom to the top of the bowl;

    – pour the oil and mix gently till it gets completely absorbed;

    – now do the same with the coffee;

    – add the baking powder and mix well;

    – pour the mixture onto a plum-cake baking tray;

    – bake at 170 degrees for about 50 minutes;

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