What could be simpler than a dessert you mix in a blender, pour into the mold, and bake? That’s exactly what you’ll need to do if you decide to make my licorice bundt cake, a pantry cake perfect for breakfast and snack time. Undoubtedly, the mold I used gives it a beautiful appearance, yet it’s not a dessert to serve to guests at the end of a dinner. It contains no butter and is made unique by the subtle aroma conferred by the licorice.
Other bundt cake recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Licorice Bundt Cake
I purchased the licorice powder at a food fair. You can also find it online by clicking HERE.
- 2 cups all-purpose flour
- 1 ½ tbsp licorice powder (+ extra for dusting)
- cup potato starch
- cup sugar
- cup vegetable oil
- cup milk
- 2 eggs (medium)
- 2 tbsp limoncello
- 1 pinch salt
- 1 packet baking powder (16 g)
Tools
- 1 Blender (I use the Thermomix)
- 1 Bundt Pan 9 ½ – 10 inch
- 1 Sieve
Preparation of the Licorice Bundt Cake
Place all dry ingredients (flour, potato starch, licorice powder, sugar, baking powder, pinch of salt) into a blender and give a quick mix. With the Thermomix, 15 seconds at speed 4.
Then, add all other ingredients (oil, milk, limoncello, and eggs) and mix until you obtain a smooth and creamy batter, completely free of lumps. With the Thermomix, 30 seconds at speed 5.
Bake the licorice bundt cake in a preheated static oven at 356°F for 40-45 minutes, checking doneness with a skewer inserted in the center; it should come out dry. If not, extend the baking time by a few minutes. Remove from the oven and let it cool completely before removing it from the mold and transferring it to the serving plate. If you use the mold I used, it will be necessary to cut the top of the cake, which rises too much during baking. No problem if you use a regular bundt cake mold.
Dust the cake with licorice powder before serving. Enjoy! Paola
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