I mentioned in an earlier post that I’m working on a project with the Ojai Valley Museum: a series of interviews to inform a forthcoming exhibit about the past and future of agriculture in Ojai.
So, over the past twelve weeks, I’ve spent a great deal of time chatting with farmers and farmworkers. I’ve also sharpened my citrus palette.
One thing you may or may not know about me is that I love to bake. It’s a longtime hobby that was supercharged during the pandemic. I’ve become very passionate about local, seasonal, organic food.
So, inspired by local citrus, I hunted around for a cake recipe, arriving at this Orange Upside Down Cake recipe from Broma Bakery. I modified it a bit — my modifications are reflected in the ingredients list/instructions below. And readers, it turned out SO GOOD that I wanted to share it with you. At this point, I’ve made this with tangerines, blood oranges, navels, even mulberries! It’s a very forgiving recipe that’s fun to experiment with.
If you make this, ple…
