Cookbook of the week - How to feed your friends with relish

    I said something the other day about cookery writers crediting their sources and recipes being passed on, and today's dish is a good example. This is Yogurt Cake with Pistachios from Joanna Weinberg's How to Feed Your Friends with Relish, but Joanna in turn takes it from The Moro Cookbook by Sam and Sam Clark (an earlier 'cookbook of the week' - see here and here, and by the way, I've made those flatbreads countless times since and we often have them with Monty Don's roast butternut squash salad).

    To get back to the cake, it's baked in a bain-marie and its consistency, Joanna says, should be a light sponge with wet custard underneath. It contains only a teaspoon of flour, and its substance comes from Greek yogurt and eggs, the yolks beaten with the yogurt, sugar and flavourings (vanilla and lemon) and the whites then beaten to the soft peak stage and folded in. After it has been cooking for ten minutes you sprinkle chopped pistachios on top and return to the oven to finish baking, and when done, leave it to come to room temperature before serving "scattered with torn rose petals" - ah!

    It's an unusual pudding cake, but the taste is good and it went down very well here, even without the rose decoration.

Comments

[Dark Puss]

I've made this from Moro, in fact I think I may have also eaten it at Moro. No petals on mine either. P x