Little Aniseed Cakes Recipes

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CHOMBOLINI (ITALIAN ANISE CAKE)



Chombolini (Italian Anise Cake) image

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     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 12

Number Of Ingredients 13

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

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

ANISE CAKES



Anise Cakes image

Delicate cookies, perfect for Xmas platters. Flavor either with anise oil or crushed anise seeds. Make ahead and store in covered tin to develop flavors.

Provided by superbuna

Categories     Drop Cookies

Time 13h20m

Yield 50 cookies

Number Of Ingredients 7

1 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1 1/2-2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon anise oil, or
1 1/2 tablespoons crushed anise seeds

Steps:

  • Beat eggs until light.
  • Add sugar gradually, beating till creamy.
  • Add vanilla; add anise oil now if using it.
  • Sift flour with baking powder; add to mixture beating it well.
  • If you use anise seeds instead of anise oil, add it now.
  • Drop by teaspoons onto greased cookie sheets.
  • Allow them to dry 12 hours or overnight.
  • Bake for 12 minutes in 350 degree oven. Check to see if golden around edges. Do not allow them to get brown. Makes 50 1-1/2" cookies.
  • Note: I use cooking spray or silicone sheets on cookie sheets---nothing sticks and no clean up.
  • Cooking time included overnight drying time.

Nutrition Facts : Calories 34.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 12.7, Sodium 11.6, Carbohydrate 7, Fiber 0.1, Sugar 4, Protein 0.8

TOASTED ANISE-SEED CAKE SLICES



Toasted Anise-Seed Cake Slices image

Categories     Cake     Mixer     Egg     Dessert     Bake     Fall     Anise     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 slices

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3 jumbo eggs
3/4 cup sugar
5 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons anise seeds, finely crushed
Special Equipment
a stand mixer fitted with whisk attachment

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour an 8- by 4- by 3-inch loaf pan.
  • Sift together flour, baking powder, and salt into a bowl.
  • Beat together eggs and sugar in bowl of mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when beater is lifted, 12 to 18 minutes.
  • Sift flour mixture over egg mixture in 3 batches, folding in each batch. Gently stir in cooled butter and anise seeds. Immediately pour into loaf pan and smooth top. Bake until top is golden brown and a wooden pick inserted in center of loaf comes out clean, 35 to 45 minutes. Cool loaf 5 minutes, then invert onto a cutting board and cool 30 minutes more.
  • Meanwhile, increase oven temperature to 400°F.
  • Trim ends of loaf and cut loaf crosswise into 1/2-inch-thick slices. Bake on a baking sheet until undersides are golden brown, about 7 minutes. Turn toasts over and bake until undersides are golden brown, about 5 minutes more.

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