Orange-Anise Bundt Cake (Ciambella)

By CheeseDiva

Ingredients

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

Details

Adapted from 177milkstreet.com

Preparation

Step 1

01
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.
See Demo

02
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.
See Demo

03
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.
See Demo

04
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.
See Demo