The nice thing about this recipe is that you now have the recipe to make orange curd—great with toast, scones, or pannacotta. And the candied citrus slices work very well as garnish for other cakes and desserts, too. I plan to do another post featuring these ingredients with pavlova for my gluten-free friends. Also, I have prepared a lemon version of this cake using lemon curd instead orange–that works very nicely, too.
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