Orange cake, Ancona style
This cake is fantastic in summer. It is moist, drenched in orange juice, without being soggy. And it is also very simple.
Marcella Cucina
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.