Welcome to the third edition of Living Dialogues: a series of conversations with artists, makers, healers, and explorers, that trace the textures of a life lived in orbit with an experiential world.
In this edition, we sat down with baker, recipe developer, earth angel, and founder of Maiden Grains, an emerging line of functional baking mixes. Emily has a way of emanating beauty in every facet of life, not just through her creations, and has an eye for all things from cinema to flowers that never fails to inspire us. We hope you enjoy this interview as much as we did!
Name: Emily Alben
Location: Beachwood Canyon
I am: Baker + Recipe Developer
Current inspirations: Maine Summer, stone fruit season, mothers, tending to a friend’s garden, democratic socialism, horse motifs, fb marketplace, The Sound of Music (always)
What rituals or rhythms guide your daily life?
Red light in all forms, baths, farmers markets, solo movies, my new vibration plate and lymphatic drainage in general, the CHANI app, the drive between Los Angeles and Ojai
What core question is at the heart of your current work or creations?
How can we cultivate intentional indulgence in how we nourish ourselves and others?
Could you share a bit on your approach to nourishment?
I don’t think we should have to choose between what’s good and what’s good for us! Maiden Grains, the functional baking mix brand I just launched, does both. The first mix is a spiced maple collagen pancake that’s filled with macro nutrients like protein and fiber, is made with maple sugar so it’s refined sugar free, and is flavored with cinnamon and vanilla for a breakfast that feels nostalgic but is also nourishing you from the inside out.
What does beauty mean to you?
Not to be dramatic, but embodying beauty in all forms is at the core of my being. As dark as the world can be, I think it’s crucial that we seek out beauty whether that’s in our connections, community, and nature as a balance. On a more aesthetic level I’ve made peace with my vanity as I navigate the maiden to hopefully mother channel. Luxuriating in the time I have now is a beautiful thing.
Are there philosophies, values, influences, or traditions that have shaped the way you move through life?
I always come back to Ram Dass, “You can do it like it's a great weight on you, or you can do it like it's part of the dance." Ideally that dance and the things we carry are shared with others.
How do you feel the most connected to the earth?
As a double Capricorn with a Pisces moon, I feel most connected to where the earth meets the sea. The San Juan Islands where I grew up, road trips through Big Sur, swimming between the rock formations in Sicily last summer, and hidden hot springs along the central coast.
What landscapes or places live inside of you?
See above! Place is very important to me. I also love to share the places and spaces I love with others, no gatekeeping here. Right now the two places containing my multitudes are California and Maine. I’d like to split my time more intentionally and buy a little cottage by the sea, but also dream of a 1930’s Spanish bungalow in Los Feliz. I like places with storied and sometimes esoteric histories. A good restaurant interior like Mussos or the long gone Good Luck Bar. The place I go during meditation is always a redwood grove in Big Sur. In college I loved the idea of being a location scout for films, but how they did it in the age of New American Cinema, where you’d drive around with a polaroid looking for that perfect confluence of setting and light.
Current reads, listens, or other inspirations?
Life Inside a Cottage, The King Cookbook, Famesick, Yesteryear, Widows Bay, Joan Didion’s Malibu Home, vintage cookbooks, cooking grains in bone broth, lilac ice cream, nettle + hibiscus infusions, VHS players
Recipe: Apricot + Saffron Upside Down Cake
I’ve been particularly drawn to apricots this season. Keeping one in my purse or a handful in the fridge. Using it to make quick compotes for chia pudding, pancakes, or savoring on its own. But this cake allows the apricot to really shine. Its not so fleshy as a peach where it will fall apart upon contact. Nor as sweet as a nectarine. But rather floral, velvety and acidic. The warmth of the saffron brings out these notes while the zest of the lemon highlights its tartness. I’m not sure why but the cornmeal just makes it taste like summer with a slightly al dente bite and the ricotta will keep it nice and tender.
For the Base -
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55 grams unsalted butter, melted, plus more for greasing
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110 grams light or dark brown sugar, packed
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2 tbsp amaro or cointreau (or citrus juice if NA)
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A pinch of saffron threads (approx. 10-15)
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2 droppers full of Earth Archive tincture of your choice (optional but highly recommended)
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¼ tsp diamond crystal kosher salt
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4 medium apricots, halved
For the Cake -
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130 grams all-purpose flour
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55 grams cornmeal
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1 tsp baking powder
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1 tsp diamond crystal kosher salt
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85 grams unsalted butter, at room temperature
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135 grams granulated sugar
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1 teaspoon vanilla paste
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Zest and juice of 1 lemon
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2 large eggs, at room temperature
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60 ml whole milk
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60 grams of ricotta
Recipe -
Heat oven to 350 degrees. Prepare the topping: Lightly butter a 9-inch cake tin. Melt your butter and add your saffron to infuse while still hot. Steep until the threads release their aroma and color, 2-3 minutes. In a small bowl, stir together the melted butter and saffron, brown sugar, amaro, and salt. Spread the mixture in an even layer on the bottom of the pan.
Slice your apricots in half and remove the pits. Arrange the apricots, flesh-side down, concentrically over the bottom of the pan. Set aside.
To a medium bowl add the flour, cornmeal, baking powder and salt. Whisk to combine. In a liquid measuring cup add your milk, ricotta, and lemon juice.
In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter, granulated sugar, and lemon zest on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla paste, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
Add ⅓ of the flour mixture, then ½ of the milk, mixing to combine. Continue dry/wet/dry until just combined (make sure not to over mix!)
Spread the batter in an even layer over the apricot halves. Bake until golden brown and set in the middle for 45 minutes (or until a cake tester comes out crumb free).
Remove pan from the oven, and place on a cooling rack for 15 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. Allow to cool for another hour or serve at room temp and enjoy x
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