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1
Heat the oven to 350.
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2
Put the flour, eggs, orange peel, 4 tablespoons softened butter, sugar and ouzo in a food processor, and run until all the ingredients are evenly amalgamated.
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3
Add the milk and baking powder, and process again to incorporate into the mixture.
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4
Thickly smear a tube pan with butter, and dust with flour.
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5
Put the cake mixture in the pan (it wont fill it up all the way), and place the pan in the preheated oven.
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6
Bake for 40 to 45 minutes, until the top of the cake becomes a rich gold color.
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7
When the cake is done, place the bottom of the pan over a tumbler or tall mug, using pot holders, and push down to raise the loose bottom.
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8
Take the tube with the cake out of the hoop, work the cake loose from the bottom with a knife and lift it away from the tube.
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9
Place it on a plate with a slightly raised rim.
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10
While the cake is still warm, poke many holes in it using a chopstick or any similar narrow tool.
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11
Into each of the holes, slowly pour some of the orange juice.
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12
At first the hole fills to the brim with juice, but this will subsequently in about an hour be absorbed by the cake.
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13
Serve at room temperature, with more orange juice drizzled over each slice.
