How long does tortas de aceite de oliva: olive oil cakes [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make tortas de aceite de oliva: olive oil cakes [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is tortas de aceite de oliva: olive oil cakes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does tortas de aceite de oliva: olive oil cakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is tortas de aceite de oliva: olive oil cakes [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Tortas de Aceite de Oliva: Olive Oil Cakes
[Vegan]

AN By: Azucena Noriega

Author Bio

My name is Azu. I am a Biomedical Engineer who likes to cook and bake.... Read More

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Tortas de Aceite de Oliva: Olive Oil Cakes [Vegan]

22 tortas

Dairy Free

Tortas de aceite de oliva, or olive oil cakes, hail from Seville, Spain. These cookies are super thin, crispy, not too sweet, with anise and sesame seeds in the dough and sprinkled with sugar. Not only are they delicious, the ingredients are very basic! You can accompany them with your... Read More

Ingredients You Need for Tortas de Aceite de Oliva: Olive Oil Cakes [Vegan]

Scant 1/3 cup extra light olive oil
Zest from half an orange and one lime
1/3 cup, plus 1 1/2 tablespoons water
2 tablespoons anise liqueur
3 3/4 teaspoons instant active dry yeast
2 cups bread flour
A pinch of salt
1 tablespoon anise seeds
1 heaping tablespoon sesame seeds
4 tablespoons sugar
Sugar, for dusting

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How to Prepare Tortas de Aceite de Oliva: Olive Oil Cakes [Vegan]

In a small saucepan, place the olive oil with the orange and lemon zest. Heat is just a few seconds, at low heat, and turn it off when it starts to boil. Remove from heat, remove the zest and let it cool.
In the bowl of a stand mixer, place the water and anise liqueur. Add the oil and dissolve the yeast.
In a medium bowl, mix the flour, salt, anise seeds, sesame seeds, and sugar.
Add the flour to the bowl with the liquids. Using the paddle attachment, knead until it separates from the bowl and does not stick to your hands. Cover the bowl with plastic wrap and let it double its size.
Preheat oven to 390°F. Line two baking sheets with parchment paper or silicone baking mats.
With the dough, form small balls of dough. Flatten with your hand and with a rolling pin, roll out until very thin, almost translucent. Place each cake on the baking sheets and sprinkle with sugar. Bake for 10-12 minutes or until golden brown. When you see that the cakes are golden brown, take them out of the oven. They will be a little soft but they will harden as they cool.
Transfer to wire racks and let them cool.