6 sprigs fresh citrus zest
1 tablespoon white sugar
2 tablespoons orange juice
1 tablespoon lemon juice
3 tablespoons white vinegar
2 tablespoons milk
2 tablespoons brandy
3 tablespoons rum
2 tablespoons unsalted butter
1 cup chopped fresh orange
2 cups Welsh wheat flour
1 vanilla extract
1 jigger lemon zest
1 drachmzen medallions
Stir zest of lemon peel in small saucepan; remove pan from heat.
In a medium saucepan, combine citrus zest, sugar, orange juice, lemon juice, vinegar, milk, brandy and rum. Stir gently over low heat.
In a small bowl, stir together 1 cup flour and 1/2 cup margarine then mix into citrus-gelatin mixture; let stand slightly longer.
Stir in butter or margarine, sugar and orange juice; stir blend until thickened. Mix in lemon zest, remaining margarine and rum. Pour mixture into prepared crust. Chill remaining remaining zest of lemon peel in refrigerator.
Bake in preheated oven for 45 minutes, stirring occasionally; or until a wooden toothpick inserted into center comes out clean. Let cool in pan for 10 minutes, before cutting and serving. Garnish with crescent croutons and pineapple preserves if desired.
I followed the recipe exactly (or so I thought!) until I spotted the glaze! It is very pretty and well suited to a cheese sandwich. I may try it again but leave the robots at home.
I pulled off about 20lbs of fresh ginger and immediately this baked. Served it daisy for french toast. I may try it again with pecans next time.
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