Recipe by Chef Kate
Evelyn and I are among those who have experienced the dangers of consuming ouzo straight. This cake, from the venerable Marcella Hazan, is a way to have your ouzo and still maintain your dignity. It is not a particularly sweet cake, but very flavorful--ideal for brunch or afternoon tea.
Top Review by lauralie41
We enjoyed this moist and delicious cake for breakfast with our coffee. Very nice orange taste with a bit of a kick. We did not have whole milk so used a tablespoon of skim milk. Thank you Kate for posting this one!
- 2 cups flour, plus
- 2 tablespoons flour, plus
- flour, for dusting the pan
- 3 eggs
- 3 oranges, the grated peel (no pith!)
- 4 tablespoons soft sweet butter, plus
- butter, for greasing the pan
- 1 cup sugar, plus
- 3 tablespoons sugar
- 2 tablespoons ouzo
- 1 tablespoon whole milk
- 2 1⁄4 teaspoons baking powder
- 2 cups freshly squeezed orange juice, mixed with
- 3 tablespoons sugar
Directions See How It's Made
- 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.
- Preheat oven to 350°F.
- Thickly butter a tube pan and dust with flour.
- Note: You can also use a bundt pan, but make sure it is a heavy one--as heavy as your tube pan.
- Put flour, eggs, grated ornage peel, 4 tablespoons softened butter, sugar and ouzo in a food processor and process until all ingredients are incorporated.
- Add milk and baking powder and process again to incorporate.
- Pour mixture into prepared pan and place in upper level of pre-heated oven.
- Bake for at least 45 minutes, until top of cake becomes colored a rich gold.
- Place pan over a wine bottle or other receptacle to cool slightly.
- Loosen the edges of the cake with a sharp knife.
- Invert onto a plate.
- While cake is still warm, poke many holes into it, using a chopstick or similar implement.
- Pour the sweetened orange juice into the holes, filling them to the brim.
- Within an hour, the cake will have absorbed the juice.
- Serve at room temperature.
- Note: The cake will keep for up to a week in the refrigerator, fully covered by plastic wrap.