Yield: Yields one 9-inch cake.
For the topping of this simple gluten-free citrus cake, the sour oranges are lightly candied in vanilla syrup, which makes a nice sweet-and-sour contrast. The candied oranges and syrup are also wonderful served over vanilla bean ice cream. If sour oranges are not available in your area, try using kumquats. Unsprayed, thin-skinned oranges are ideal for this recipe.
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