Ciambella all'anice di Veroli

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (100g) almond flour 1 cup (100g) almond flour
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ½ teaspoon salt ½ teaspoon salt
• 1 ½ teaspoons anise extract 1 ½ teaspoons anise extract
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• ½ cup (113g) unsalted butter, softened ½ cup (113g) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 42g (Sugar: 24g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 10-inch (25cm) bundt pan.
2. 2.
   In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the anise extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. 7.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the Ciambella all'anice di Veroli with powdered sugar before serving.

Treat your ingredients with care...

• Almond flour — Ensure that the almond flour is finely ground for a smoother texture in the cake batter.
• Anise extract — Use a high-quality anise extract to achieve a robust anise flavor in the cake.

Tips & Tricks

• For an extra touch of sweetness, drizzle a simple glaze made with powdered sugar and lemon juice over the cooled cake.
• Serve the Ciambella all'anice di Veroli with a dollop of whipped cream or a scoop of vanilla gelato for a delightful dessert experience.
• If you prefer a stronger anise flavor, you can add a few anise seeds to the batter.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake can be frozen for up to 1 month. Thaw it at room temperature before serving.

Serving advice

Slice the Ciambella all'anice di Veroli into generous portions and serve it alongside a cup of freshly brewed coffee or a fragrant herbal tea. The cake is perfect for sharing with friends and family during afternoon tea or as a delightful dessert after a satisfying meal.

Presentation advice

To enhance the presentation of the Ciambella all'anice di Veroli, dust the top of the cake with a generous amount of powdered sugar. You can also garnish it with a sprig of fresh mint or a few edible flowers for an elegant touch.