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pastel de yogur y nueces

A fellow writing resident at the Vermont Studio Center gave some of us a recipe he got from his mother in law. Just the recipe, in Spanish, “Pastel de Yogur y Nueces” — no photographs, a lot of Spanish words in the recipe, and no description of what the outcome would be. We all agreed to make the item this weekend, and to document the process.

I loved the mysteriousness of making something without knowing at all how it would turn out, and the camaraderie of all of us baking in our separate kitchens at the same time — it reminded me of Julie and Julia, but better — and I loved the silly competition that comes from that knowledge that we’re all making the same thing. And most of all I loved the arbitrary measuring device the recipe called for: a yogurt container. Or not so arbitrary, because the recipe called for yogurt, but rather a measuring device that is extremely specific to the recipe: form and content merged.

This was our mission:

1 yogur—one container of yogurt: this container will be the measuring cup for the rest of the recipe.

1 vaso de aceite—one of oil [we always use olive oil...but I think you can use whatever you want]

4 huevos—four eggs

3 vasos de harina—three of flour [white is best, or a mixture. I was out of white last time and used all wheat flour...still good, just need to make slight adjustments on everything...obvious, I guess]

2 vasos de azucar—two of sugar

1 royal—one package of baking powder. If you’re like me and don’t have little packages that are sold everywhere in northern Spain, you’ll want to use about 1 tablespoon of powder.

Horno a 170 grados—set the oven at 170 c….what is that, 300 something? Maybe 350?

ingredients