This recipe very easy to use. I took the advice of some other reviewers and used a potato peeler to get my rind. I used both lemon and orange. Followed the directions as stated then let my pieces dry on waxed paper for a good 10 hours before tossing them in additional sugar to give it a nice dusting. The additional sugar gets rid of the remaining tackiness from the syrup and looks very pretty. These pieces will be adorning some citrus chiffon cupcakes I am baking in a baking contest today!

Reviewed On: May 27, 2012

This cake was extremely easy to make. All ingredients we placed in a blender. I made this cake for Mother's Day for my sis-in-law who is allergic to gluten. She (and all the kids) loved the cake. It comes out much more dense and has a very fudgy consistecy. I realized I had only 15oz of Garbanzo beans so I added an additional 4 oz of Cream of Coconut (taking care that this was a gluten free variety) that I was using in a second cake I was making to replace the additional moisture. I think it helped to cut the bean taste and made for a rich, torte like cake. Very decadent but yummy!

Reviewed On: May 12, 2009