Anise and Lemon Ciambellone

Name: Anise and Lemon Ciambellone - Brandusa O.
Ingredients: 200 g flour; 180 g sugar; 100 g butter; 1/2 cup milk; 1 tablespoon anise; grated zest of one untreated lemon; 4 egg yolks; 3 egg whites; 1 teaspoon baking powder

Dessert - Anise and Lemon Ciambellone by Brandusa O. - Recipia

I have made this anise and lemon ciambellone several times, especially when I craved a simple, uncomplicated cake. I've noticed that once you have all the ingredients at the right temperature, everything comes together quickly. If you enjoy the subtle taste of anise and the fresh aroma of lemon, this recipe is easy to remember and repeat. Quick Info Total time: about 50-55 minutes (including cooling) Preparation time: 15-20 minutes Baking time: 30-35 minutes (depends on the oven) Servings: 8-10 Difficulty: easy Recipe type: cake/ciambellone, suitable for breakfast or a snack Ingredients 200 g flour 180 g sugar 100 g butter 1/2 cup milk 1 tablespoon anise (seeds) Zest of one untreated lemon 4 egg yolks 3 egg whites 1 packet baking powder Instructions 1. Start by separating the eggs. Place the yolks in a large bowl. Set the whites aside. 2. Beat the yolks with the sugar until they lighten in color and the mixture becomes creamy. If you don’t have a mixer, a whisk will work, but it will take longer. 3. Add the melted but cooled butter. Mix well, ensuring it’s not warm when added to the yolks. 4. Pour the milk into the mixture and combine. 5. Add the anise seeds, then the lemon zest. Stir to distribute evenly. 6. Sift the flour and baking powder together, then gradually add to the mixture. Mix just enough to avoid lumps. 7. In a separate bowl, beat the egg whites with a pinch of salt until they form soft peaks. They don’t need to be stiff, but they should hold their shape. 8. Gently fold the egg whites into the main mixture using large, upward strokes to avoid deflating them. 9. Prepare a round cake pan or bundt pan (medium diameter), greased well with butter and dusted with flour. 10. Pour the batter into the pan and smooth the top gently. 11. Place the pan in a preheated oven at 180 degrees Celsius on the middle rack. Bake for about 30 minutes, but start checking after 25. It should be nicely browned and pass the toothpick test. 12. Remove the pan and let it cool for 10-15 minutes before removing the cake from the mold. It cuts easily when completely cooled. Why I make this recipe often It has basic ingredients, and the flavors of anise and lemon are subtle, not overwhelming. It comes together quickly, without complicated steps. I serve it for breakfast or with coffee. It stays moist even the next day. Tips and Variations Tips - Make sure the butter is completely melted but not hot, or it will affect the mixture. - Sifting the flour helps with texture, especially if using regular flour. - Do not open the oven in the first 20 minutes. - Remove it from the pan when it’s almost cool, or it may break. Substitutions - You can use regular fat butter, not margarine. - If you don’t have anise seeds, you can use ground anise, but reduce the amount to half a tablespoon. - Milk can be whole or semi-skimmed. Variations - Instead of lemon, orange zest works well too. - For a more aromatic cake, add a little vanilla extract. - You can add a handful of pre-soaked raisins directly into the batter during the flour step. Serving Ideas - Slice and serve it plain or with a dusting of powdered sugar on top. - It also goes well with a thin layer of lemon or orange jam. - It can be served at breakfast alongside tea. Frequently Asked Questions Can I use only egg whites or only yolks? I do not recommend changing the ratio; the cake will be a bit drier with only egg whites, and it won’t rise as well with only yolks. Can I use ground anise instead of seeds? Yes, but use less, or the flavor will be too strong. Half a tablespoon is sufficient. Can it be made without a mixer? Yes, you can do everything with a whisk, but it will take longer to beat the eggs and whites. Does the oven need to be preheated? Yes, otherwise the cake won’t rise evenly and may remain raw in the center. Nutritional values (estimate per serving, for 10 servings) Calories: approximately 230 kcal Carbohydrates: 33 g Protein: 4 g Fat: 9 g Values are approximate and may vary depending on the type of butter and milk used. Storage and Reheating The ciambellone keeps well at room temperature, covered with a clean towel or in a cake box, for a maximum of 2-3 days. I do not recommend storing it in the fridge, as it tends to harden. It does not need reheating, but if you want to bring it to room temperature after storage, leave it uncovered for 15-20 minutes.

Anise and Lemon Ciambellone

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