Mix together flour, baking powder, baking soda and salt.

Mix together orange juice and olive oil.

Whisk eggs and sugar together in a stand mixer until thick and pale.

In 4 additions, mix in dry and wet ingredients, starting with wet and ending with dry (½ wet, ½ dry, ½ wet, ½ dry).

Pour batter in a loaf pan and bake at 350°F for about 30 minutes, or until center is set.

Combine ¼ cup milk powder, flour, cornstarch, sugar and salt.

Add melted butter and mix until well incorporated.

Bake at 250°F for about 20 minutes, or until lightly toasted.

Break up any large clusters and allow to cool to room temperature.

In a bowl, stir together baked mixture with ⅛ cup milk powder, white chocolate and zest.

Spread onto a lined sheet tray and stir occasionally to maintain small clusters until chocolate is set

Peel orange in long, straight sections from top to bottom.

Place peel in a pot and cover with water. Bring to a boil.

Strain peels, return to pot, and re-cover with water. Repeat this process 2 more times.

After third blanching cycle, combine sugar, water and orange peels in a pot.

Simmer gently until peels are tender.

Strain liquid and allow peels to dry on paper towel.

Cut peels into long, thin strips and toss in granulated sugar.

Store in a dry, sealed container until Store in a dry, sealed container until needed. needed.