Orange-Anise Bundt Cake

By KDHarmon

Don't use regular cooking spray, use baking spray which contains flour and ensures the cake releases easily. Don't overmix the batter after adding the flour, a few small lumps are fine.

Ingredients

• 293 293 293 grams all purpose flour
• 50 50 50 grams almond flour
• 2 2 2 tsp baking powder
• 1.5 1.5 1.5 tsp kosher salt
• 267 267 267 grams white sugar
• 1 1 1 Tbl grated orange zest
• 2 2 1 Tbl + 1 tsp orange juice
• 2 2 2 tsp aniseed, coarsely ground
• 3 3 3 large eggs
• 3/4 3/4 3/4 C extra virgin olive oil
• 3/4 3/4 3/4 C whole milk
• 3 3 3 Tbl Sambuca liqueur
• 1 1 1 tsp vanilla extract
• 125 125 125 grams powdered sugar
• 1 1 1 tsp honey

Details

Servings 12

Preparation

Step 1

Place rack in the middle position and preheat oven to 350 degrees.

Generously coat a nonstick 12-cup Bundt pan with baking spray.

In a medium bowl, whisk together both flours, baking powder and salt.

In a large bowl, combine sugar, zest and aniseed. Rub the mixture between your fingertips until sugar is moistened and beginning to clump. Add eggs and whisk until lightened in color and slightly thickened, about 30 seconds. While whisking, gradually our in the oil, whisk until completely incorporated. Whisk in milk, Sambuca and vanilla. Add flour mixture and whisk until smooth with a few small lumps.

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

In a small bowl, whisk the powdered sugar, orange juice and honey until smooth. Brush evenly over cake. Let sit until dry, 1 hour.

Makes 12 servings.