1 large orange
1 1/4 cups granulated sugar
3 tablespoons silver or gold tequila
2 large eggs
1/4 cup milk
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup butter, melted
Confectioners' sugar and orange
    twists, for garnish (optional)

Preheat the oven to 375 degrees F. Butter a springform pan, or line an 8-inch round pan with wax paper.

Use a zester to remove as much zest as possible from the orange, then halve the orange and juice it. Measure the juice, adding water to make 1/2 cup. Combine the orange juice, zest, and sugar in a small pan. Bring to a boil to dissolve the sugar, then remove from the heat and set aside. When cool, add the tequila. Reserve this syrup to use over the cake when done. Do not add to the batter.

In a food processor or blender, combine the eggs, milk, flours, baking powder, and butter. Process until the ingredients are combined, scraping down the sides of the container.

Place the batter in the prepared pan and bake for 20 minutes, or until the cake pulls away from the sides of the pan and springs back when touched with a finger.

If using a spring-form pan, place the cake, still in the pan, on a plate to catch the drips. Otherwise, transfer the cake from the pan to a plate 15 minutes after it comes out of the oven. Pierce the top of the cake with a fork in several places, then slowly drizzle the tequila syrup over the cake. Remove the springform pan sides, but not the bottom. Sprinkle the cake with confectioners sugar and decorate with orange twists, if desired

* To make orange twists, cut an orange in half, then slice each half to rind and twist very thinly. Twist the ends of each slice in opposite directions.