By LadyAngel1124 on September 09, 2011
"I translated this recipe from my high school French textbook something like 18 years ago. I know that the ground-up whole orange part sounds a little weird, but don't worry--it keeps the cake from being too sweet, and the slight bitterness the pith adds to it actually works quite well. (Prep time is estimated)"
Serving Size: 1 (57 g)
Servings Per Recipe: 12