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.