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Orange-Anise Bundt Cake (Ciambella)
1 hour 15 minutes 30 minutes active, plus cooling
Italian ciambella is a ring-shaped cake, though the term is also used for certain types of donuts. There are countless variations on the sweet; our cake is based on ciambella all'arancia, made with olive oil and orange juice or zest (arancia means orange). We use a standard Bundt pan rather than the traditional ring mold, and we add anise seed for aromatic, licorice-like flavor; make sure to coarsely grind the aniseed so it retains some texture. Sambuca, an anise liqueur, gave us a second layer of flavor; ouzo or pastis is a fine substitute. To skip the 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.
grams (2¼ cups) all-purpose flour
grams (½ cup) almond flour
01Heat 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.
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The recipe makes 12 cups of batter. The Trudeau silicone pro Bundt cake pan only holds 10 cups. What do you do with the remaining 2 cups?
Hi Sandy -
The recipe calls for a 12-cup bundt pan and the recipe yields the appropriate amount of batter for that size bundt pan. If you are using a smaller bundt pan than the recipe calls for you will have leftover batter. You can discard the batter or try to use it to make smaller, muffin-sized cakes, but we haven't tested this so we don't have specific recommendations.
The Milk Street Team
This cake is delicious. I made it for a potluck and it was devoured.