Moro’s Yogurt Cake
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.
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.
Oh, I wonder if our daughters’ paths crossed?!! Thank you.
Wonderful! I’ve eaten it at Moro but never made it. Well done for doing so and you’re right, it’s not especially pretty to look at but the taste is fantastic.
No, it’s a pile of fluffy pudding! But it is good!
Oooo I love the flavour profile of this one Mimi, I’ve added the recipe to my to do list. I might just have to wait a month or two for pomegranate season.
It’s very tasty, although not super pretty. The flavor reminds me of an Italian orange cake.
I like spongy custard cakes. I think I had something similar when I visited Marrakech.
Looks delicious! I make something similar, but use cornstarch instead of flour. I find it gives the cake a better texture.
I can’t imagine the texture better – it’s so fluffy – but if I make it again I’ll try your way. Do you have a post on this recipe?
And I was just thinking trying yours next time… :)
Mine is not fluffy but a bit more similar to light cheese cake, which I love.
Here’s the link to the recipe:
Perfect! Thank you!
I have never seen anything like this! 💜
I hadn’t either!
I’ve never been to the restaurant but I have the book and am now going to make the cake! Glad the pomegranate tip helped too 😀
You tip worked perfectly!
Your recipe looks a million times better than the restaurant. Looks so moist and the pomegranates look like little red jewels on the plate.
Thank you! I think because to serve they drizzle the cake with yogurt. I honestly think it isn’t necessary. Plus, it’s prettier without it!
What a perfect holiday entertaining cake! Pistachios and pomegranates? YUMM!
When I made the cake, it was just to see if I could make the cake like I had it. Never thought about how festive it is! But it is!
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.
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!
I make a very similar one, with more lemon in it (and zest) minus the pistachio that, I have to say, are a very nice addition. (and reading this made me sad I had to skip London on my last trip)
I love London.
Wonderful Mimi, I love this and will definitely make it!
I’m so glad! It’s really unique and spectacular! As you might have noticed in the photo from the restaurant, the “cake” is drizzled with yogurt. I didn’t do that, just adding a little dollop of marscapone instead. Although I forgot to even do that in most of the photos, until the end. But my point it that I think I preferred the cake on its own, without the extra yogurt.
I think I agree that no additional yogurt is needed.
I’ve made it and was great! Post to follow. Next time I will bake in individual ramekins, will be easier to serve as well as prettier.
For my photos, I cut the serving right out of the middle! So ramekins are a great idea.
This is right up my alley and I am sure it can be made gluten free easily.
It’s such a small amount of flour I’m sure it would be easy. Have you ever used Cup 4 Cup? I think Thomas Keller developed it, but I get a lot of chef names mixed up.
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!)
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.
Oh, good for her! Congratulations. Yes, I understand the practicality of having wooden or tiled floors in restaurants but sometimes I long for the days of sound-deadening carpet. And I really don’t like it when high-end restaurants cram in too many tables. I like a bit of elbow room and privacy!
It’s just nice to be able to have a conversation when dining out!
Great cake! I wish I had a bite!
It’s so easy to make!
An amazing recipe to pin. Chef your creations are fabulous!! Your tips gives a great help in cooking. Thanks a great for this share Chef Mimi
That is so sweet of you! Thank you.
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.
I would agree – It’s not one I’ve ever seen in any cookbook!
Moro sounds like a wonderful food dining adventure and your cake sounds like a perfect ending to a delicious Moroccan meal. thank you for sharing, Mimi.
You are so welcome Karen. It’s a great restaurant!
The cake looks amazing and it’s very pretty. Your daughter is incredible. Two masters’ degrees! I’m very impressed. Great that you were able to celebrate with her xx
I know! Thank you. I’m very proud of her.
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!
Thank you! Yes, pomegranate seeds make everything festive!
Looks gorgeous! Thanks for sharing!