This recipe is a slight variation of Christopher Kimball’s insanely delicious orange – anise bundt cake recipe that appeared recently in his magazine ‘Milk Street’. I was so blown away by the flavor, texture, and lightness I began experimenting to suit my tastes. My seven-year-old Beau suggested adding chocolate chips so I did. This cake has now become a family favorite.
This simple and quick cake will become an instant family favorite in your home too. Some people ask why I use metric weights as opposed to volume measurements. The quick answer is it is far more precise and will give you more consistent results. Most people have a digital scale sitting in their kitchens and eliminates the difficulty of translating grams to cups. Take a picture and hashtag with #PistouandPastis, we love to see your results!
Orange, Pastis, and Chocolate Cake
A simple and seductive pound cake-like dessert that is sure to please the entire family.
- 300 grams flour
- 50 grams almond flour
- 2 tsp baking powder
- 1 tsp fleur de sel salt
- 225 grams sugar
- 1 tbsp orange zest
- 3 eggs
- 3/4 cup olive oil
- 3/4 cup milk
- 3 tbsp pastis
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 2 tbsp orange juice
- 150 grams powdered sugar
Preheat oven to 350 degrees. In a large bowl, mix flour, almond flour, baking powder, and sea salt.
In a stand mixer put sugar, orange zest, and eggs and beat till well-mixed and lightened in color, about one minute.
Add eggs, olive oil, and milk and continue to beat till incorporated well. Add pastis and vanilla, then slowly add flour mixture. Do not overbeat. Fold in chocolate chips and pour into a ring mold that was sprayed with pan spray.
Bake for about 45 minutes, or until a toothpick comes out clean. Let cool to room temperature on a rack out of the mold.
Mix the orange juice with powdered sugar. When cake has cooled somewhat pour glaze over and eat.