I decided to make the now famous Clementine Cake.
As I am watching the clementines simmer, for 2 hours, I began to wonder...WHY?
#1 What is the point of simmering them exactly? (and why so long?)
#2 How would the cake taste *differently* if the clementines were zested, cut in half, and juiced--no simmering. (Wouldn't the cake taste better *without* the pith?)
#3 The water smells so lovely--isn't a lot of the flavor from the zest leaching out into the water? (Has anyone found a use for the water?)