This is my first entry. I made drippy glaze with Clementine juice and confection sugar. I only had a 10 inch spring pan so I folded in some additional egg whites to give it some extra rise: I've learned how to adapt being taught by the best (Nigella). The flavor of this is flipping amazing and I'm serving it at an old friends' reunion gathering tomorrow evening. I hope this photo is sufficient. It seemed to cut some of the full photo when I uploaded it. Would love a signed book -- Nigella is a mentor in my cooking. Thanks!
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