Looks like an upside-down cake. Tastes like an upside-down cake. Yet this citrusy, sticky sweet dessert couldn’t be more right-side up.
Andrea Reusing is the James Beard award-winning chef of Lantern restaurant in Chapel Hill, one of Gourmet’s Top 50 Restaurants. She's also a leader in the sustainable agriculture movement and serves on the boards of the Center for Environmental Farming Systems and the Chefs Collaborative. Reusing lives in Chapel Hill with her husband and two children. Cooking in the Moment is her first cookbook.