It's good if you want a regular cake. But I was looking for orange flavor and it was lost in this cake. Even when a bite included an orange slice, there wasn't much orange flavor. Maybe some orange zest or flavoring would help as other reviewers suggested. But as-is, I won't make this one again.

Reviewed On: Oct. 22, 2009

It's a great base recipe. I love to use it for a baked goat cheese appetizer. Fill a ramekin halfway with marinara, settle a disc of goat cheese on top and bake for 20-30 minutes at 350. Serve with bagel chips. The only change I've made is occasionally adding a few Tbs of brown sugar to offset the acidity and perhaps a pinch of red pepper flakes for the spicy crowd. Love this recipe!

Reviewed On: Sep. 25, 2009

These are great! I followed the recipe the first time (which is what my rating is based on) and the next few times I made some adjustments for personal taste. The cucumber is great if you eat it right away. If you're making it ahead, leave the cucumber out until ready to serve or the cucumber gets soggy. I do the same with the peanuts. The mint was good, but now I leave it out because of personal taste. I also make it into a lettuce wrap if rice paper wrappers aren't handy. Finally, and food purists will think this is terrible, but I even use dried basil and dried cilantro. In the interest of economics, I never use all of the fresh basil and cilantro when I buy it, so it's just easier to keep dried on hand. I didn't tell guests I used dried and it still got rave reviews. If using dried, just don't forget to use half the amount of fresh called for. Yum and thanks!

Reviewed On: Aug. 20, 2009