Chombolini (Italian Anise Cake)

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 1 hour 35 minutes

Ingrédients

1 teaspoon shortening

3 ½ cups all-purpose flour

4 teaspoons baking powder

½ teaspoon salt

1 ½ cups white sugar

1 cup unsalted butter, softened to room temperature

4 eggs, beaten

⅓ cup orange juice

⅓ cup milk

2 tablespoons anise extract

1 drop lemon extract

1 cup chopped dates

½ cup chopped walnuts

Instructions

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

Sift 3 ½ cups flour, baking powder, and salt together in a bowl.

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

Combine orange juice and milk in a separate bowl; add to sugar mixture. Stir in flour mixture, anise extract, and lemon extract until well combined. Fold in dates and walnuts; pour into the prepared pan.

Bake in the preheated oven until top of cake springs back when touched and a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling, 15 to 25 minutes more.

Nutrition

• Calories: 485 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 0 g
• Cholestérol: 103 mg
• Sodium: 289 mg
• Glucides Totaux: 64 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 34 g
• Protéines: 7 g