1/2 cup butter
1/2 cup sifted all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup jam
1/8 cup sour cream
1 teaspoon lemon juice
1 medium white onion, sliced
3 stalks celery, sliced
Preheat oven to 350 degrees F (175 degrees C).
Beat butter and sifted flour into small bowl until blended. Mix eggs, 1/2 cup each, into butter mixture. Mix remaining ingredients well (example: flour cereal) and stir into butter mixture. Arrange white foil on bottom of refrigerator.
Turn oven off. Place orange peel in liquid dish, and place 4 wire rackstools or platter on foil. Grease and flour bottom of 27 x 15 x 8-inch pan (or as suggested above). Pour approximately 1 cup jam into pan.
Lightly toast vegetables over medium heat in small saucepan; cook, stirring, until apples are tender. Drain liquid and place in small saucepan. Heat to piquant, stirring, until juices have been reduced. Return vegetables to remaining slices of peel. Sprinkle with 1/8 cup lemon juice.
Spread about 1/2 tablespoon jam between bread slices and peel; fill bread with vegetables. Top with cake; sprinkle with remaining 1/4 cup whole lemon leaf.
Bake in preheated oven for 55 minutes, or until top is golden brown. Cool completely before serving. Garnish with fresh lemon slices.