Tangerine slices, I came to realize, are beautiful on a cake but I screwed up. In order to get the bitter flavor out of the rind before I assembled this, I should have blanched the slices. I’d simply substituted them for the lemons in the Lemon Upside Down Cake recipe published in the LA Times Food Section. Bad cook.
You, dear readers, need to learn from my mistakes and know these things. As in, do what I say, not what I do. Why did I substitute, considering we own a heavily laden lemon tree? The day earlier, I hightailed it to Ojai for a huge haul of tangerines like these. Let me save you some grief – follow the original recipe and use lemons. The cake is dense and not too sweet, I shouldn’t have messed with it. GO HERE for that recipe, published back in 2008.
The occasion was a potluck meetup of LA’s absolute TOP food bloggers – the Food Bloggers LA (FBLA) group. The Idaho Potato Commission hosted “Potatoes & Pinot” themed dinner at my home, and Don Odiorne from IPC walked the bloggers through how his own efforts working with bloggers is making a splash.
Mine was the only non-potato ingredient dish, but considering the meetup was at my home, I was forgiven.