Anisette Cake Recipes

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ANISETTE CAKE



Anisette Cake image

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 4

2 package s anisette sponge cookies
1 lg. package chocolate pudding
1 lg. package vanilla pudding
1 large tub Cool Whip

Steps:

  • Cut anisette cookies in half. Spread out a layer of cookies in a 13x9" pan.
  • Cook the vanilla pudding according to directions and then pour over the cookies.
  • Now, cut more cookies and layer on top of the vanilla pudding. You should have two rolls for each layer. Lay the cookies on their sides to look like a half moon.
  • Now cook the chocolate pudding and pour that over the cookies.
  • When cooled, spread the Cool Whip over the chocolate pudding. Refrigerate. Delicious!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ANISETTE-MASCARPONE CAKE



Anisette-Mascarpone Cake image

From Gale Gand's Butter, Sugar, Flour, Eggs cookbook: vanilla-scented cake bathed in an anisette syrup, frosted with an anisette-mascarpone frosting, and topped with shaved chocolate:) This is scrumptious--one of our family's favorite party desserts! *Prep time includes chilling time.*

Provided by JamesDeansGirl

Categories     Dessert

Time 3h40m

Yield 12 serving(s)

Number Of Ingredients 15

3 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 cup milk
4 egg yolks
1/2 cup sugar
1 lb mascarpone cheese
1/4 cup sambuca or 1/4 cup other anisette
1/2 cup sugar
1/2 cup water
2 tablespoons sambuca or 2 tablespoons other anisette
2 tablespoons semisweet chocolate, grated

Steps:

  • MAKE THE CAKE: Preheat oven to 350*F.
  • Line a 13x9" baking pan with parchment paper; set aside.
  • Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
  • With the mixer running, drizzle in the vegetable oil, then the vanilla.
  • Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
  • Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
  • Cool cake in the pan on a wire rack.
  • MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
  • Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
  • (Overmixing may cause the mascarpone to separate.) Chill until ready to use.
  • MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
  • Remove pan from heat and add the Sambucca; set aside to cool slightly.
  • Invert the cake; peel off the parchment paper.
  • Brush the surface of the cake with the syrup until it is all absorbed.
  • Cover with the mascarpone topping, using all the cream.
  • Chill, lightly covered, at least 2 hours.
  • When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.

Nutrition Facts : Calories 315, Fat 12.9, SaturatedFat 2.7, Cholesterol 117.2, Sodium 71.2, Carbohydrate 46.6, Fiber 0.7, Sugar 33.5, Protein 4.5

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

ANISETTE



Anisette image

If you could bottle a winter evening by the fire, it would look and taste like our anisette liqueur. Coriander and fennel seeds and star anise turn into a spicy digesif that you can enjoy on its own or mixed with water for a lighter drink. Seal them with our label ( get the template here), and revelers will saluteyou when they pop them open.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 2h40m

Yield Makes eight 8-ounce bottles

Number Of Ingredients 5

2 1/2 cups star-anise pods
2 tablespoons fennel seeds
2 1/2 teaspoons coriander seeds
1 bottle (1.75 liters) neutral vodka, such as Tito's
1 1/4 cups sugar

Steps:

  • In a mortar and pestle, or a resealable bag and rolling pin, crush anise pods and fennel and coriander seeds. Toast together in a skillet over medium-high until fragrant, about 1 minute. Divide between 2 quart-size glass jars, then divide vodka evenly between jars. Let cool completely. Screw lids onto jars, shake gently, and let stand in a cool, dark place 5 days.
  • Strain vodka mixture through a fine-mesh sieve lined with cheesecloth; discard solids. In a small pot, boil sugar and 1 1/4 cups water just until sugar dissolves; add to strained vodka. Let cool completely, then refrigerate until cold, 1 hour. Divide among eight 8-ounce gift bottles. Bottles will keep in refrigerator up to 6 months. To serve, pour 1.5 ounces directly over ice, or add 1 part anisette and 3 parts cold water to a glass filled with ice.

ANISETTE COOKIES I



Anisette Cookies I image

My family calls these "Italian Cookies". They can be made with Anisette or with Anise flavoring. The orange juice adds nice flavor. They are a cake-like cookie that is a Christmas tradition in my family. (They get huge due to all the baking powder, so do not roll too large).

Provided by LLYONS

Categories     World Cuisine Recipes     European     Italian

Yield 72

Number Of Ingredients 10

7 eggs
2 cups white sugar
½ cup vegetable oil
¾ cup orange juice
1 teaspoon almond extract
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon anise extract
5 teaspoons baking powder
7 cups sifted all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat eggs. Blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
  • Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled.
  • Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 15.2 g, Cholesterol 18.1 mg, Fat 2.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 41 mg, Sugar 5.9 g

ANISETTE LOVE KNOTS



Anisette Love Knots image

Make and share this Anisette Love Knots recipe from Food.com.

Provided by Joanne117

Categories     Dessert

Time 1h35m

Yield 50 cookies

Number Of Ingredients 12

3 1/2 cups flour
1/4 lb unsalted butter, melted (1 stick)
2 tablespoons baking powder
3 teaspoons pure anise extract
1 pinch salt
1/4 cup warm water
3 eggs
3/4 cup granulated sugar
5 tablespoons milk
4 cups sifted confectioners' sugar
2 tablespoons anise extract
candy sprinkles

Steps:

  • Cookies:.
  • In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar - mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour.
  • Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2" apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool.
  • Glaze:.
  • Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies.
  • Store in a waxed paper lined cookie tin, approximately one week.

Nutrition Facts : Calories 104.8, Fat 2.3, SaturatedFat 1.3, Cholesterol 16.2, Sodium 52.4, Carbohydrate 19.6, Fiber 0.2, Sugar 12.5, Protein 1.4

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