Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup olive oil
• 1 cup milk
• 1 1/2 teaspoons baking powder
• 1 teaspoon aniseed
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 180ºC (350°F).
2. In a large bowl, whisk everything together.
3. Pour the batter into a parched sheet pan.
4. Bake for 20 minutes.
5. Allow to cool before serving.

I make it without almonds and without a mold for simplicity. I then cut it into pieces and store what I’m not going to eat the same day in an airtight container in the freezer. It can also be made with a round mold. Usually, halfway through baking, it’s sprinkled with almonds and sugar.

This is a simpler variation I make of the following recipes:

• Torta de aceite de la Serranía de Ronda
• Torta de pellizco de Ubrique
• Torta de Vélez