Name: Chombolini (Italian Anise Cake)
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Shortening - 1 teaspoon; All-purpose flour - 3 ½ cups; Baking powder - 4 teaspoons; Salt - ½ teaspoon; White sugar - 1 ½ cups; Unsalted butter, softened to room temperature - 1 cup; Eggs, beaten - 4; Orange juice - ⅓ cup; Milk - ⅓ cup; Anise extract - 2 tablespoons; Lemon extract - 1 drop; Chopped dates - 1 cup; Chopped walnuts - ½ cup

Ingredients for - Chombolini (Italian Anise Cake)

1. Shortening 1 teaspoon

2. All-purpose flour 3 ½ cups

3. Baking powder 4 teaspoons

4. Salt ½ teaspoon

5. White sugar 1 ½ cups

6. Unsalted butter, softened to room temperature 1 cup

7. Eggs, beaten 4

8. Orange juice ⅓ cup

9. Milk ⅓ cup

10. Anise extract 2 tablespoons

11. Lemon extract 1 drop

12. Chopped dates 1 cup

13. Chopped walnuts ½ cup

How to cook deliciously - Chombolini (Italian Anise Cake)

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.

2 . Stage

Sift flour, baking powder, and salt together in a bowl.

3 . Stage

Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs.

4 . Stage

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.

5 . Stage

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.