This is a very light and tasty little cake. It is extremely simple to make and comes out very moist. I don’t recall where I found the recipe, but I have made this cake time and time again.
In the winter, I serve it with orange or tangerine segments macerated in a little sugar – I add berries when they are ripe and abundant in the summer. I’ve considered adding a little Grand Marnier to the accompanying fruit, but the cake is so light and refreshing that I’m afraid the flavor will be over-powering.
