Paraguayan Anise Ciambella

Ingredients

In this Paraguayan adaptation, we incorporate local ingredients and flavors to give the Ciambella a distinct Paraguayan twist. We infuse the cake with anise seeds, which are commonly used in Paraguayan cuisine. Additionally, we use Paraguayan flour, which has a slightly different texture and flavor compared to Italian flour. These modifications enhance the cake's taste and texture, making it a unique and delicious treat. We alse have the original recipe for Ciambella all'anice di Veroli, so you can check it out.

• 2 cups (250g) Paraguayan flour 2 cups (250g) Paraguayan flour
• 1 cup (200g) sugar 1 cup (200g) sugar
• 4 eggs 4 eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 tablespoon anise seeds 1 tablespoon anise seeds
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a small saucepan, heat the milk over low heat until warm. Add the anise seeds and let them steep for 10 minutes. Strain the milk to remove the seeds and set aside.
3. 3.
   In a large mixing bowl, whisk together the eggs and sugar until well combined.
4. 4.
   Add the milk, vegetable oil, and vanilla extract to the egg mixture. Mix well.
5. 5.
   In a separate bowl, combine the Paraguayan flour, baking powder, and salt.
6. 6.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. 7.
   Pour the batter into the greased cake pan and smooth the top.
8. 8.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, dust the top of the cake with powdered sugar, if desired.
11. 11.
    Slice and serve the Paraguayan Anise Ciambella as a delightful snack or dessert.

Treat your ingredients with care...

• Anise seeds — Toast the anise seeds in a dry skillet over low heat for a few minutes to enhance their flavor before using them in the recipe.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of orange zest to the batter.
• Serve the Paraguayan Anise Ciambella with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
• If you prefer a stronger anise flavor, you can increase the amount of anise seeds in the recipe.
• Make sure to grease the cake pan well to prevent the cake from sticking.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Paraguayan Anise Ciambella as a delightful snack with a cup of Paraguayan mate tea or as a dessert after a traditional Paraguayan meal.

Presentation advice

Dust the top of the cake with powdered sugar before serving to add a touch of elegance. You can also garnish with a sprig of fresh mint or a sprinkle of ground cinnamon for a visually appealing presentation.