1 tablespoon grated lemons or 1 tablespoon orange rind
6 -8 slices passover sponge cakes (about 1 inch thick)
unsalted butter or margarine
cinnamon, to taste
sugar, to taste
Steps:
In a large shallow bowl, combine the milk, eggs and lemon/orange peel and mix well.
Soak the sponge cake slices in the milk mixture.
Melt the butter in a frying pan.
Fry the cake on both sides until brown.
Sprinkle with cinnamon and sugar, if desired.
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