Best Chombolini Italian Anise Cake Recipes
CHOMBOLINI (ITALIAN ANISE CAKE) RECIPE
Deliciously festive and sweet, this chombolini or Italian anise cake is made with a blend of anise extract, lemon, dates, walnuts, orange juice, and more.
Provided by Purificacion Rubio
Categories Cakes
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.
- Sift the flour, baking powder, and salt together in a bowl.
- Mix the sugar and butter in a bowl with a spoon until creamy. Mix in the eggs.
- Combine the orange juice and milk in a separate bowl. Pour into the sugar mixture.
- Stir in the flour mixture, anise, and lemon extract until well combined. Fold in the dates and walnuts.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 45 minutes to 1 hour until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.
- Cool in the pan for 20 minutes.
- Transfer cake to a rack for final cooling for about 15 to 25 minutes.
Nutrition Facts : Carbohydrate 68.98g, Cholesterol 94.67mg, Fat 17.97g, Fiber 2.43g, Protein 6.55g, SaturatedFat 10.46g, ServingSize 12.00, Sodium 244.70mg, Sugar 0.00, UnsaturatedFat 4.86g
CHOMBOLINI (ITALIAN ANISE CAKE)
Very quick and easy Italian anise lemon cake just like Mama used to make! Serve with a thin icing of milk and confectioners' sugar.
Provided by East Village Girl
Categories Italian Recipes
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.
- Sift flour, baking powder, and salt together in a bowl.
- Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs.
- Combine orange juice and milk in a separate bowl; pour into the sugar mixture. Stir in the flour mixture, anise, and lemon extract until well combined. Fold in dates and walnuts. Pour batter into the prepared pan.
- Bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool in the pan for 20 minutes. Transfer cake to a rack for final cooling, 15 to 25 minutes.
Nutrition Facts : Calories 485.3 calories, Carbohydrate 64.3 g, Cholesterol 103.2 mg, Fat 23.3 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 11.6 g, Sodium 288.8 mg, Sugar 34 g
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