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1
Note: If you are in southern Europe and have access to Italian or Spanish blood oranges, use those; If not, California blood oranges are not a good substitute; You will have to forgo the color for the flavor of a tangelo or temple orange.
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2
Preheat oven to 350u00b0F.
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3
Thickly butter a tube pan and dust with flour.
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4
Note: You can also use a bundt pan, but make sure it is a heavy one--as heavy as your tube pan.
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5
Put flour, eggs, grated ornage peel, 4 tablespoons softened butter, sugar and ouzo in a food processor and process until all ingredients are incorporated.
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6
Add milk and baking powder and process again to incorporate.
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7
Pour mixture into prepared pan and place in upper level of pre-heated oven.
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8
Bake for at least 45 minutes, until top of cake becomes colored a rich gold.
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9
Place pan over a wine bottle or other receptacle to cool slightly.
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10
Loosen the edges of the cake with a sharp knife.
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11
Invert onto a plate.
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12
While cake is still warm, poke many holes into it, using a chopstick or similar implement.
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13
Pour the sweetened orange juice into the holes, filling them to the brim.
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14
Within an hour, the cake will have absorbed the juice.
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15
Serve at room temperature.
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16
Note: The cake will keep for up to a week in the refrigerator, fully covered by plastic wrap.
