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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.