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Archive for the ‘Dessert’ Category

I’m a big fan of proper home-made custard and I love baked cheesecake, so when I saw this recipe from Moro Restaurant it not only sounded intriguing but also something that I was pretty sure I’d like to eat. I’ve made it a few times now and it’s become a firm favourite.

The top develops a lovely golden coloured crust in the same kind of way that rice pudding does. The middle is a light sponge and the bottom; a wobbly, thick and lemony fragrant custard. It’s quite unusual in a very delicious, comforting and rich but somehow light way. The perfect dessert when you’ve got people over for dinner; chilled in the summer or served warm in the winter.

Yoghurt Cake with Pistachios (serves 6)

Moro's Yoghurt Cake with Pistachios

Ingredients
– 3 large eggs, separated
– 70g castor sugar
– 2 vanilla pods, split in half lengthways
– 350g plain greek yoghurt (not too thick)
– finely grated zest of 1 un-waxed lemon and orange
– juice of 1 lemon
– 20g plain flour
– 30g shelled unsalted pistachio nuts, roughly chopped

Method
1. Preheat the oven to 180 degrees Celsius and put a large dish of water  on the middle shelf to warm (creating a bain-marie). The dish needs to be wide enough to fit a 25cm cake tin in and deep enough to allow the water to come half way up the side of the tin. A roasting tin is perfect.

2. Grease the cake tin and line with baking paper.

3. In a bowl, beat the egg yolks with 3/4 of the sugar for at least 5 minutes until thick and pale.

4. Scrape the seeds from the vanilla pods and add to the bowl along with the yoghurt, lemon zest, lemon juice and flour, and mix well.

5. In a separate bowl, whisk the egg whites with the remaining sugar until soft peaks form.

6. Gently fold the whites into the yogurt mixture until just combined. Pour the mixture into the cake tin.

7. Carefully lower the cake tin into the bain-marie, making sure that the boiling water comes halfway up the tin. Bake for 20 minutes.

8. Sprinkle the chopped pistachios evenly over the top of the cake and continue cooking for a further 20 minutes or until the top is light brown in colour. The correct consistency of the cake should be as described above; light sponge on top with a wet custard below. Leave the cake in the tin until you’re ready to serve.

9. Serve with yoghurt or creme fraiche and seasonal berries or stoned fruit. I served mine in the above picture with some cherries I’d pitted and marinated in a glug of balsamic vinegar, sprinkling of brown sugar and shredded mint leaves. Passionfruit or raspberries are great as well.

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