![Ciambella all'anice di Veroli](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/ciambella-all-anice-di-veroli--ec716162-39e5-4383-bb15-6b5095659064.png)
Recipe
Ciambella all'anice di Veroli
Anise-infused Veroli Ring Cake
4.6 out of 5
Indulge in the delightful flavors of Italian cuisine with this traditional recipe for Ciambella all'anice di Veroli. This aromatic ring cake, infused with anise, is a beloved treat from the Veroli region of Italy.
Metadata
Preparation time
15 minutes
Cooking time
40-45 minutes
Total time
55-60 minutes
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free (if almond flour is omitted), Soy-free, Kosher, Halal
Allergens
Wheat, Dairy, Eggs, Nuts (if almond flour is included)
Not suitable for
Gluten-free, Vegan, Dairy-free, Egg-free, Paleo
Ingredients
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1 cup (100g) almond flour 1 cup (100g) almond flour
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1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
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½ teaspoon salt ½ teaspoon salt
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1 ½ teaspoons anise extract 1 ½ teaspoons anise extract
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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½ cup (113g) unsalted butter, softened ½ cup (113g) unsalted butter, softened
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3 large eggs 3 large eggs
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1 cup (240ml) whole milk 1 cup (240ml) whole milk
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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
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1.Preheat the oven to 350°F (175°C). Grease and flour a 10-inch (25cm) bundt pan.
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2.In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
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3.In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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4.Beat in the eggs, one at a time, followed by the anise extract.
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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.
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6.Pour the batter into the prepared bundt pan and smooth the top with a spatula.
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7.Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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8.Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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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.
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