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.
I can’t recreate that dining experience at Moro with my daughter, but I can make the cake!
Here it is:
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.
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.
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.
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.
Sprinkle the cake with pomegranate seeds and serve with a drizzle of yogurt.
Alternatively, I used a small dollop of marscapone.
It was May when we shared this yoghurt cake at Moro. But what a perfect holiday dessert this is! All that red and green!
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!
If you’ve had trouble in the past opening pomegranates, I learned my favorite technique from the blog Chica Andaluza. Her technique worked perfectly!
* This recipe is in the original Moro cookbook.