This is a very simple cake that isn't too sweet. It's excellent for dessert, in the afternoon with a cup of tea, or even for brunch. The cake is made in a 9-inch spring form pan. You can also use a 10-inch pan if you increase recipe by 50 percent and expect it will take a bit longer to cook. Serve it plain or with freshly whipped cream or lightly sweetened Greek Yogurt.
Coat a 9-inch spring form pan generously with butter. Lightly dust with flour.
Crack the eggs into a medium bowl. Add the oil and whisk together until one even consistency. Add the Sambuca, flour, sugar, and baking powder, and whisk until smooth.
Let cool for at least 30 minutes.
Remove the outside of the spring form pan. Lightly dust the top of the cake with confectioners' sugar, if desired. Serve in wedges with whipped cream or Greek yogurt.
Sambuca is an Italian liqueur that adds a wonderful anise flavor to this cake, so it's worth seeking out. If you don't have it, substitute 2 tablespoons fresh orange juice plus 1 teaspoon vanilla extract. It lends a pleasant, albeit different, sort of flavor.