Yogurt pear cardamom cake

Author Notes

Nowadays, my collection of recipes is organized in folders of favorites on the internet browser and when I need a specific recipe I ask Google. Nevertheless, I still buy magazines and cookbooks for the same reason I buy magazines and books of other subjects whatsoever: the simple pleasure of leafing through a book, touching the smooth pages with my fingers or smelling the paper. Moreover, I still have my first recipe notebook, with a hardcover, red spine and written with pens of various shades of blue, testimony of the time that has passed between its first and last recipes. Precisely the first recipe, in the first page, is entitled “Yoghurt Cake” and lists only a handful of simple ingredients. That page, written in a still childish calligraphy, always puts a smile on my face. Ingredients are measured in yogurt pots and there isn’t one line of instructions mentioned, as these can be summed up in just one: combine everything together. The recipe can be adapted to include new flavors, according to the inspiration of the moment or the course of the seasons. —Paula | my common table