Moro’s Yogurt Cake

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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.

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


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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.
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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.
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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.
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Sprinkle the cake with pomegranate seeds and serve with a drizzle of yogurt.
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Alternatively, I used a small dollop of marscapone.
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It was May when we shared this yoghurt cake at Moro. But what a perfect holiday dessert this is! All that red and green!
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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!
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If you’ve had trouble in the past opening pomegranates, I learned my favorite technique from the blog Chica Andaluza. Her technique worked perfectly!
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* This recipe is in the original Moro cookbook.
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Cherry Salsa

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The prettiest cherries I’ve ever seen was on a drizzly day in Trier, Germany. Coincidentally, the white asparagus was at its peak as well! This is a photo from 2006, while walking through a square on our way to lunch, where I failed miserably attempting to speak German and read the menu!

Later on this trip, we visited the Schwarzwald, or the Black Forest region of Germany, known for Schwarzwald Torte, or Black Forest cake. At the Black Forest open-air museum we ran in to these ladies wearing their bollenhut.

The tradition is that the hats/bonnets with the giant cherry-red woolen bobbles must be worn while ladies are single. After the point they are married, they get to switch to a black version. I think I would have just moved to a different part of Germany.

Recently I was lucky enough to pick cherries from a friend’s trees. As I mentioned when I posted on the baked goat brie topped with roasted cherries, I wanted to create recipes for these fabulous fresh cherries that went beyond the basic cherry pie. That’s when I decided on cherry salsa.

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Now I know that I’m the first to gripe when terms are loosely used in the culinary world – words like confit, coulis, pesto, and yes, salsa. But it’s the only word I could think of to describe this lovely seasonal condiment.

It not cooked like a chutney, and it’s not a sauce. It is similar to the fresh tomato salsa I make in the summer, which really is a salsa, and also the cranberry salsa I make for the holidays. I used fresh cherries,orange, cilantro, shallots and ginger. It has zing, a freshness, some tartness and sweetness.

Use it with any kind of meat and poultry, just like you would a chutney or cranberry sauce. Here’s what I did.

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Fresh Cherry Salsa

1 cup loosely packed cilantro leaves
1 shallot, minced
1 slice of ginger, approximately 1″ in diameter x 1/4″ thick, minced
Zest of 1 small orange
Juice of 1/2 orange
1 teaspoon roasted sesame oil
1 teaspoon agave, if cherries are tart
1/4 teaspoon salt
Pinch of ground cayenne
2 cups cherries, halved if they’re large

Combine the cilantro, shallot, ginger, and zest in a bowl. Add the liquids, the salt and cayenne.

Then add the cherries and stir gently to combine. Let sit for at least 30 minutes.

I love using sesame seed oil, and I thought it would enhance the shallot, ginger, orange and cayenne.

Serve at room temperature.

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I served the cherry salsa with a simple roast chicken and butternut squash.

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The flavors are spectacular.

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Holiday Brownies and a Santa Timer

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I was never a huge fan of brownies. Maybe because the only ones I tasted came from a boxed mix. But once I started making them myself from scratch, especially with good chocolate, my viewpoint changed.

Over the years, mostly for the holidays, I enjoy making brownies with various ingredients, which is what makes baking them so much fun. Of course there are nuts, and chocolate and toffee bits, but also additions of liqueurs, like Amarula or Bailey’s. I’ve even made excessively rich brownies with layers of fig and raspberry jams. Almost too sweet, but really festive.

In any case, two things happened recently. Now that the holiday season has begun, I decided I would test out a recipe for brownies that I’ve been eyeing a long time. It’s very chocolatey, using only bittersweet chocolate, and there’s a topping of dried cranberries, pistachios, and candied ginger. Isn’t that intriguing?!!

Also, I received a lovely gift of a Santa Timer. I immediately fell in love with this little guy, mostly because I adore anything Christmas, but I also thought how much fun children would have with this timer.

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If you check out the link to the Holiday Timers website, there are other holiday timers, and they’re available on Amazon.

The timer isn’t only cute, but when the alarm goes off, Santa talks and Christmas music plays. Oh, and it has a magnetic back. Fun!

So here is this holiday’s brownie recipe, inspired by a recipe from Bon Appetit.
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Holiday Brownies with Dried Cranberries, Pistachios, and Ginger

1 stick, or 4 ounces unsalted butter
24 ounces bittersweet chocolate, divided
Two oranges
3 ounces dried cranberries, preferably non-sweetened
3 ounces whole pistachios
1 1/2 ounces fine, crystallized ginger
2 large eggs, at room temperature
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 cup white flour

Preheat the oven to 350 degrees.

Line a 11.5 x 7″ baking dish with foil, leaving an overhang.

Butter the foil using the end of the butter stick. Then place the butter and 8 ounces of the chocolate in a pot placed over a pot of hot but not boiling water.

Melt the butter and chocolate, and when it’s smooth, remove the pan and let the chocolate mixture cool. The best advice I ever read about the process for tempering/melting chocolate, is that you are not cooking the chocolate, you are slowly melting it. If you haven’t tempered before, take your time and do it over the lowest heat.

Once it’s smooth, remove the pan from the water and set aside to cool, stirring occasionally.

With the remaining 16 ounces of chocolate, chop the bars somewhat finely and place 8 ounces onto two squares of foil. You will have two piles of chocolate, at 8 ounces each. Set aside.

Zest the oranges, and place on a piece of foil or a small bowl. Set aside.
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Place the cranberries, pistachios and crystallized ginger in a medium bowl and set aside.
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Using an electric mixer, beat eggs, sugar, brown sugar, and the salt in a large bowl, until light and fluffy. This should take about 4-5 minutes.


On low speed, gradually beat in the chocolate mixture, and then the zest.

Add the flour and fold it in just until blended, using a spatula, then fold in approximately 8 ounces of chopped chocolate.


Spread batter in pan and smooth it as best you can. Bake for 25 minutes. And you can bet I used the Santa Timer!

Remove the baking dish from the oven and immediately sprinkle the top with the remaining 8 ounces of chopped chocolate.
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Let sit for a few minutes to allow the chocolate to soften, then add sprinkle on the cranberries, pistachios, and ginger.
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Let the brownies cool completely and set, for at least 3 hours. Then slice carefully.

The original recipe called for melted white chocolate to be drizzled over the top of the brownies, but I thought that a bit too much chocolate, although it would be pretty. I guess you could use a caramel drizzle as well.
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But I didn’t think a drizzle was necessary!

Be aware, however, that these brownies are sweet, rich, and gooey.

Date Nut Logs

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It’s funny how easy it is to lose a recipe. And to think I’m so organized. These date nut logs have passed through my brain from time to time, and yet I haven’t been able to locate the recipe for years.

And then a while back I got out my little book called Glorious Liqueurs, when I posted on spiced pear liqueur. Just for fun, I looked through the book to see recipes I’d bookmarked, and also recipes I’ve made. And there it was. Just in time for the holidays. Glory be.
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The book, which is available through Amazon, was published in 1991. It contains recipes for making your own liqueurs, as well as recipes utilizing the liqueurs.

The author describes these date nut logs as “halfway between a confection and a cookie.”

If you love a sweet treat, give these a try for the holidays. They have a lovely flavor with dates, pecans, and orange.
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Date Nut Logs*
from Glorious Liqueurs, by May Aurea Morris

1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon ground ginger (I used 1/4 teaspoon)
1/4 teaspoon salt
3 eggs
1 cup white sugar
1/4 cup orange liqueur
1 teaspoon grated orange zest
8 ounces pitted dates, chopped
1 cup pecans, chopped (about 3 1/2 ounces)
Powdered sugar

Preheat the oven to 350 degrees. Butter a 9 x 13″ baking pan; set aside.

Onto a sheet of wax paper, sift together the flour, baking powder, ginger, and salt. Set aside.

Toast the pecans in a skillet, then set them aside to cool before chopping. (The author didn’t toast her pecans.)


Combine the chopped dates and pecans in a medium bowl. I added about a tablespoon of the flour mixture and tossed it into the dates and pecans to make them less sticky and more able to separate.

In a large bowl with the electric mixer on high speed, beat the eggs until they are foamy. Gradually beat in the sugar and continue beating until the mixture is very thick and forms a ribbon when the beaters are lifted from it.
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On low speed, beat in the flour mixture just until absorbed. Beat in the liqueur and zest.

Fold in the dates and pecans. Spread the mixture in the prepared pan, smoothing the top.

Bake until the top springs back when lightly pressed with a fingertip, about 25 minutes. Cool in the pan on a wire rack for 20 minutes.

With a sharp knife, cut 9 lengthwise strips and 8 crosswise ones, forming 6 dozen tiny rectangles.

Sift the powdered sugar onto a sheet of wax paper. Gently roll the rectangles in the sugar, coating all sides and forming log shapes.
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The log rolling only works when the cake is still warm. If you get carried away on HOTELS.com like I did the evening I made these, just leave them in mini rectangles. No one cares what shape these are, because they’re that good. I’ve actually undercooked them before, ever so slightly, and rolled them in to balls.


Store the cookies in a tightly covered container.
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From experience, I know they freeze well in a ziplog bag or plastic ware.
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