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Olive oil produces a lighter, moister Bundt cake from Italy
Milk Street Bowtie Orange-Anise Bundt Cake (Ciambella)

Orange-Anise Bundt Cake (Ciambella)

1 hour 15 minutes 30 minutes active, plus cooling

Free

Ciambella traditionally is baked in a ring mold, a pan not found in most home kitchens. So we developed this recipe using a standard Bundt pan. A spice grinder or mortar and pestle worked well for grinding the anise seeds, but grind it coarse so the seeds retain some texture. Sambuca, an Italian anise-flavored liqueur, gave us a second layer of flavor; ouzo or pastis would be a fine substitute. If you prefer no alcohol, substitute ½ teaspoon anise extract plus 3 tablespoons orange juice. In an airtight container at room temperature, the cake will keep for up to three days.

293 grams (2¼ cups) all-purpose flour
50 grams (½ cup) almond flour
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
267 grams (1¼ cups) white sugar
1 tablespoon grated orange zest, and 2 tablespoons plus 1 teaspoon orange juice
2 teaspoons anise seed, coarsely ground
3 large eggs
3/4 cup extra-virgin olive oil
3/4 cup whole milk
3 tablespoons Sambuca liqueur
1 teaspoon vanilla extract
125 grams (1 cup) powdered sugar
1 teaspoon honey
Ingredients
  • 293

    grams (2¼ cups) all-purpose flour

  • 50

    grams (½ cup) almond flour

  • 2

    teaspoons baking powder

  • teaspoons kosher salt

  • 267

    grams (1¼ cups) white sugar

  • 1

    tablespoon grated orange zest, and 2 tablespoons plus 1 teaspoon orange juice

  • 2

    teaspoons anise seed, coarsely ground

  • 3

    large eggs

  • ¾

    cup extra-virgin olive oil

  • ¾

    cup whole milk

  • 3

    tablespoons Sambuca liqueur

  • 1

    teaspoon vanilla extract

  • 125

    grams (1 cup) powdered sugar

  • 1

    teaspoon honey

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Orange-Anise Bundt Cake (Ciambella)

Get Ready to Cook

12

Servings

1 hour 15 minutes

30 minutes active, plus cooling

Tip

Don’t use regular cooking spray to coat the Bundt pan. Baking spray, which contains flour, ensures the cake releases easily. Don't overmix the batter after adding the flour; this will cause the cake to bake up with a dense, tough crumb. It's fine if the batter shows a few small lumps.

Ingredients
  • 293

    grams (2¼ cups) all-purpose flour

  • 50

    grams (½ cup) almond flour

  • 2

    teaspoons baking powder

  • teaspoons kosher salt

  • 267

    grams (1¼ cups) white sugar

  • 1

    tablespoon grated orange zest, and 2 tablespoons plus 1 teaspoon orange juice

  • 2

    teaspoons anise seed, coarsely ground

  • 3

    large eggs

  • ¾

    cup extra-virgin olive oil

  • ¾

    cup whole milk

  • 3

    tablespoons Sambuca liqueur

  • 1

    teaspoon vanilla extract

  • 125

    grams (1 cup) powdered sugar

  • 1

    teaspoon honey

Step 1 of 4

Whisk together the dry ingredients

293
grams (2¼ cups) all-purpose flour
50
grams (½ cup) almond flour
2
teaspoons baking powder
teaspoons kosher salt

Heat the oven to 350°F with a rack in the middle position. Generously coat a nonstick 12-cup Bundt pan with baking spray. In a medium bowl, whisk together both flours, the baking powder and salt.

Step 2 of 4

Prepare the batter

267
grams (1¼ cups) white sugar
1
tablespoon grated orange zest
2
teaspoons anise seed, coarsely ground
3
large eggs
¾
cup extra-virgin olive oil
¾
cup whole milk
3
tablespoons Sambuca liqueur
1
teaspoon vanilla extract

In a large bowl, combine the white sugar, orange zest and anise seed. Rub the mixture between your fingertips until the sugar is moistened and beginning to clump. Add the eggs and whisk until lightened in color and slightly thickened, about 30 seconds.


While whisking, gradually pour in the oil; whisk until completely incorporated. Whisk in the milk, Sambuca and vanilla. Add the flour mixture and whisk until smooth with a few small lumps.

Step 3 of 4

Bake!

Pour into the prepared pan. Bake until golden brown and a toothpick inserted at the center comes out clean, 40 to 50 minutes. Let cool in the pan on a wire rack for 15 minutes, then invert the cake onto the rack. Let cool completely, about 2 hours.

Step 4 of 4

Glaze and serve

125
grams (1 cup) powdered sugar
2
tablespoons plus 1 teaspoon orange juice
1
teaspoon honey

In a small bowl, whisk the powdered sugar, orange juice and honey until smooth. Brush evenly over the cake. Let the glaze dry until no longer sticky, about 1 hour.

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Done!

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