Orange Cake, Ancona Style (torta Di Arance All'anconetana)

Recipe by Chef Kate
READY IN: 1hr 5mins


  • 2
    cups flour, plus
  • 2
    tablespoons flour, plus
  • flour, for dusting the pan
  • 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 14
    teaspoons baking powder
  • 2
    cups freshly squeezed orange juice, mixed with
  • 3
    tablespoons sugar


  • 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.