Bete Noir

Gail L. (Q&A ID 3670)

Is there any reason not to julienne the orange peel before making the syrup, rather than at the end? It would be much easier and give a neater result.

Cake is delicious and got rave reviews.

Lynn C. (Q&A ID 662)

Hi Gail -

We are so glad you enjoyed the bete noire!

The pieces of zest are meant to be very finely sliced for serving. We chose to cook the zest in larger strips (and then slice after sugaring) to prevent the zest from falling apart during candying.

Best,

The Milk Street Cooking Team