When I read through the recipe, I assumed that "peel" meant "zest," so that's what I did, and the flavor was spot on. I even used water instead of orange juice, since I didn't have any, and the flavor was just orangey enough. The texture was deliciously perfect. If you're having problems with the texture, consider switching to "Metric" up above in the "Servings" section and weighing your dry ingredients, especially your flour. It will make the baking process much more foolproof. Plus, it's a lot easier on clean-up...just place your mixing bowl on the scale, press tare, pour your ingredient to needed weight, press tare, pour your next ingredient, etc. No need for measuring cups let alone scooping and leveling and getting flour and sugar everywhere. I've converted all of my recipes...just because I like less cleanup! :)
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When I read through the recipe, I assumed that "peel" meant "zest," so that's what I did, and...