Orange Cake, Ancona Style (Torta Di Arance All'Anconetana)

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   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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   Preheat oven to 350u00b0F.

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   Thickly butter a tube pan and dust with flour.

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   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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   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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   Add milk and baking powder and process again to incorporate.

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   Pour mixture into prepared pan and place in upper level of pre-heated oven.

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   Bake for at least 45 minutes, until top of cake becomes colored a rich gold.

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   Place pan over a wine bottle or other receptacle to cool slightly.

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    Loosen the edges of the cake with a sharp knife.

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    Invert onto a plate.

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    While cake is still warm, poke many holes into it, using a chopstick or similar implement.

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    Pour the sweetened orange juice into the holes, filling them to the brim.

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    Within an hour, the cake will have absorbed the juice.

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    Serve at room temperature.

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    Note: The cake will keep for up to a week in the refrigerator, fully covered by plastic wrap.

* Per serving · 4 servings · Values may vary.