I used the gluten-free version, as my best friend heavily reacts to gluten and only recently had to return early from a holiday, after he had eaten something with wheat flour. The cake turned out absolutely gorgeous, moist and fragrant (my pan was a bit wide, but I just reduced the baking time to 30 minutes). My friend was so happy that he had three pieces in a row. Definitely copying this into my recipe book. I will try drizzling it with a little bit Grand Marnier next time, for some extra zing.
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