Moro’s Yogurt Cake

47 Comments

It’s not often when I go to the same restaurant more than once. I’m usually done, and ready to move on to the next! Like my motto – so many restaurants, so little time!

One exception was Moro, in London. I’ve been three times – once was a special celebration for my daughter’s second master’s degree, this one from Sotheby’s (please allow me a little bit of boasting).

Moro is a busy, bustling restaurant in Clerkenwell. The cuisine is North African, so you can just imagine the offerings of courses representing Morocco, Spain, Egypt, and on through the Middle East, but generally referred to as Moorish in origin.

The Moro concept was started by the husband and wife team of Samantha and Samuel Clark, who were inspired by their travels to those regions.

I have so many different food photos from my dining experiences at Moro; I will share a few. The food is vibrant, flavorful, spectacular.

A few of us on that celebratory night ordered A signature dessert to share – Yoghurt Cake with Pistachios and Pomegranate, photographed below.

IMG_0199

I can’t recreate that dining experience at Moro with my daughter, but I can make the cake!
_mg_2816
Here it is:
_mg_2798

Yoghurt Cake with Pistachios and Pomegranate
Adapted from recipe found online*

3 eggs, separated
70 g or 2 1/2 ounces white sugar
Seeds from 2 vanilla pods
350 g or 12 ounces yogurt
Zest and juice of 1 lemon
Zest of 1 small orange
20 g or approximately 1 1/2 tablespoons flour, sifted
30 g or 1 ounce pistachios, roughly chopped
Handful of pomegranate seeds

Preheat the oven to 350 degrees or 180 degrees Centigrade.

I used a deep-dish pie pan for this dessert, and brushed it with butter lightly.

Find a deep-sided baking tray that will fit the cake tin and you can use as a bain marie.

In a bowl, beat the egg yolks with 50 g of the sugar (I removed about 1 tablespoon for the egg whites) until thickened and pale.

Stir in the vanilla seeds, yogurt, lemon zest and juice, orange zest and flour; mix well.


_mg_2784
In a separate clean bowl, whisk the egg whites until you have stiff peaks, then add the remaining sugar and continue to whisk for a moment until the whitesbecome glossy.
_mg_2779
Gently fold the egg whites into the yogurt mix, then pour into the pie pan and place it inside the baking tray.

Bring a kettle of water to a boil and pour the water around the pie pan until it reaches halfway up the sides. Place it in the oven for 20 minutes.
_mg_2792
Sprinkle over the pistachios, then bake for another 20 minutes or until golden on top.

Remove from the water immediately.

Eat warm or at room temperature. The consistency should be a light sponge with custard underneath.
_mg_2793
_mg_2797
Sprinkle the cake with pomegranate seeds and serve with a drizzle of yogurt.
_mg_2822
Alternatively, I used a small dollop of marscapone.
_mg_2839
It was May when we shared this yoghurt cake at Moro. But what a perfect holiday dessert this is! All that red and green!
_mg_2840
The cake isn’t the prettiest desert; it looks like a pile of pudding on the plate. But you won’t care once you taste it!
_mg_2830
If you’ve had trouble in the past opening pomegranates, I learned my favorite technique from the blog Chica Andaluza. Her technique worked perfectly!
_mg_2791
* This recipe is in the original Moro cookbook.
410wqa2pbrl-_sx350_bo1204203200_

47 thoughts on “Moro’s Yogurt Cake

  1. You nailed it! Your version looks as good, if not better, than the original.
    I went there 2 years ago with my daughter who was doing an art internship at a museum at the time, was delicious.

    Liked by 1 person

  2. My last flat was 5 minutes up the hill from that market. But I never managed to eat at Moro’s, even though I knew of their cookbooks. What a shame.
    Was looking at a yoghurt/lemon cake online just earlier. This sounds far nicer. And I don’t care if cakes/puddings don’t look like they’re from a patisserie. :) It’s the flavour I’m after.

    Liked by 1 person

    • That’s too bad. It was really a wonderful experience. Oh well, you can’t go everywhere in a lifetime, can you?!! I probably will never be back in London now that my daughter doesn’t live there anymore. I miss it constantly. And you’re right about the look of desserts – I’m that way with food – especially food presented in restaurants that look like works of art, but don’t necessarily satisfy. Nice to see you Johnny!

      Liked by 1 person

  3. I love Moro’s food although I found the restaurant to be unbearably noisy and impossible from the pov of conversation at the table. The book is another matter entirely. I’ve never made this, must check it out! Thanks, Mimi. (And the bragging rights are entirely warranted!)

    Liked by 1 person

    • Thank you Linda! My daughter has done well – now working at the Guggenheim in NYC. Honestly, I find 99% of restaurants unbearably loud. And it’s not that I’m old – I’ve always disliked having to yell to be heard when I’m trying to enjoy a good meal out. We were lucky at that Moro dinner to be in the back right by this ugly green wall – it protected us from lot of the noise. We went to Indochine in NYC and were seated right in the middle, inches from other tables (I don’t know how the servers managed) and even my daughter complained. We all had sore throats the next morning from yelling. It’s so annoying.

      Liked by 1 person

  4. This would be a great dessert to serve over the holidays. I’m pretty certain that it would be completely new to my guests and, like any good gift, would come as a complete surprise.

    Like

  5. I´ve always loved yoghurt cake, yet never put in in the Christmas context – but as yoou say, look at that green and red! Those pomegranates always add something so festive to any dish – it looks fantastic, Mimi!

    Like

Please... write something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s