I’ve always been partial to anise, and since oranges have been out of this world this year, this Italian olive oil cake with BOTH of these flavors was a must-bake. The recipe, featured in Christopher Kimball’s new magazine, Milk Street, is lovely as is – and true to the article, has a tender, doughnut-like texture. The anise flavor is definitely prominent, but doesn’t slap you in the face like black licorice does (but ohh baby do I love it). Even if you don’t think you’re a fan, pleeease give it a try, the anise pairs so nicely with the orange and I would never have thought to put those two lovebirds together.

I went a little off-book in the least-craziest of ways and made mini bundts (though from my understanding, Ciambella can be pretty much anything ring-shaped and snacky). I 100% agree with their comment that you MUST use a baking spray rather than your typical non-stick spray – baking spray (like Baker’s Joy brand) includes flour and therefore almost guarantees that your bundts come out cleanly, even with the trickiest molds (like the one used in this post). My only change was to decrease the salt from 1 1/2 teaspoons to about 3/4 teaspoon. While I liked that the higher salt content counter-balanced the sweetness in the glaze, I preferred a little less. I also took them up on their Sambuca (an anise-flavored liqueur) substitution and added 3 tablespoons fresh orange juice and 1/2 teaspoon anise extract instead.

Ciambella All’arancia

Yields 1 large or 14 mini Bundt cakes
Recipe via Milk Street Magazine

For the Cake
293 grams (2 1/4 cups) all-purpose flour
50 grams (1/2 cup) almond flour
2 teaspoons baking powder
3/4 teaspoon salt (originally 1 1/2 teaspoons in Milk Street)
267 grams (1 1/4 cups) sugar
1 tablespoon orange zest (roughly the zest of one large navel orange)
2 teaspoons aniseed, coarsely ground
3 large eggs
3/4 cup extra-virgin olive oil
3/4 cup whole milk
3 tablespoons fresh orange juice
1/2 teaspoon anise extract
1 teaspoon vanilla extract

For the Glaze
250 grams (2 cups) powdered sugar, sifted
1/4 cup + 2 teaspoons fresh orange juice
2 teaspoons honey

1. Preheat oven to 350F. Generously coat a non-stick bundt pan with baking spray.
2. For the cake, mix together the all-purpose flour, almond flour, baking powder and salt. Set aside.
3. In a large bowl, combine sugar, orange zest, and aniseed. Whisk together 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, orange juice, anise extract and vanilla extract. Add the flour mixture and whisk until smooth with a few small lumps.
4. Pour into prepare pan, or divide amongst mini bundt cups. Bake until golden brown and a toothpick inserted into the cake comes out clean, about 20-25 minutes for mini’s, 40-50 for one large cake. Let cool in pan for about 15 minutes before inverting onto cooling rack. Let cool completely.
5. For the glaze, whisk together the powdered sugar, orange juice and honey until smooth. Pour/brush over cakes evenly. Let dry, about 1 hour.