Fresh Orange Peel Cake ( SERVES 10 )  Fresh Orange Peel Cake
Lois Daish  Listener 1/10/2005   Ratings: No ratings yet   This
year I discovered that the tender, home-candied orange peel that
was used in the tart filling also makes a delicious addition to
a madeira cake. The raw skins will weigh approximately 150g,
which will increase to 200g once they are candied. A little more
or less doesn't matter. The juice and sugar topping enhances the
citrus flavour, but may be omitted if you prefer.   (You can
click on ingredients to see more related recipes)       1. To
prepare the peel, wash the oranges, cut in half and squeeze the
juice. Strain the juice into a jug and set aside to make the
topping later.   2. Use a spoon or knife to remove the juicy
membranes from inside the orange halves, leaving the skin and
pith intact. Discard the membranes and cut the skin and pith
into chunks. Put into a small saucepan with the water. Simmer
for about 25 minutes until the skins are very tender. Add the
sugar to the saucepan a