Orange cake, Ancona style

Tags: cake, dessert, Italian
This cake is fantastic in summer. It is moist, drenched in orange juice, without being soggy. And it is also very simple.
. 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.