Orange cake, Ancona style

Marcella Cucina. 14 steps

55g butter		cream	Pour into a lined tube tin. Bake in moderate oven 45 minutes or until the top becomes a rich gold.		Turn cake onto a plate. While still warm, poke holes in with a chopstick
250g sugar
3 eggs		beat in
3 oranges' zest	grated	beat in
2 tablespoons ouzo
250g flour	sifted	mix in
1 tablespoon whole milk		mix in
2 teaspoons baking powder
500ml orange juice	freshly squeezed			dissolve	Slowly pour in juice, leave one hour
2 tablespoons sugar
berries					Fill central hole with berries

If you do not have a tube tin, line an empty tin or a glass jar and place it in the middle of a normal tin.

The cake will keep in the refrigerator up to one week, fully covered by cling film.