"Helen Goh, formerly the lead pastry developer at Yotam Ottolenghi's London restaurant empire, believes in the power of baking. In her latest cookbook, Baking and the Meaning of Life - Goh also co-authored two books with Ottolenghi, and Ottolenghi Comfort - she goes deep into the pure pleasures of mixing dough and crafting crusts as a creative practice. Here, the focus is on the type of bakes"
"For this savory pear, pepper, and Parmesan cake, Goh adapted a savory Parmesan cake recipe from Sophie Grigson's 1992 book Sophie's Table to add just a touch of sweetness. "In went some pepper, and the addition of a little honey together with thyme and hazelnuts on top completed the transformation of this bake into a savory, slightly sweet, somewhat surprising and very tasty cake," Goh writes."
A savory pear, pepper, and Parmesan cake combines grated Parmesan and fine semolina with freshly cracked black pepper, ripe pear, eggs, melted butter, whole milk, and a touch of honey. A light honey and thyme topping with hazelnuts adds sweetness, herbaceousness, and crunch that balance the savory backbone. The recipe adapts an older savory Parmesan cake by introducing pepper and a little sweetness. The cake benefits from being made a day ahead so the texture settles and the flavors meld, making it ideal for gatherings and advance preparation.
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