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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.
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.