Match of the week | Orange, yoghurt and filo cake and Pacherenc du Vic Bilh

Match of the week

Orange, yoghurt and filo cake and Pacherenc du Vic Bilh

Every so often you come across a recipe that is such a winner you know you’re going to make it at every dinner party - or, rather more my style, kitchen supper - for the next year.

The orange, yoghurt and filo cake in Georgie Hayden’s lovely new book Taverna is exactly that. It's too complicated to explain exactly how to make it in this post - and anyway you should buy the book - but it’s basically an orange flavoured custardy pudding of great loveliness. (Called portokalopita in Cyprus and Greece)

Not only that but it’s brilliant with wine as I discovered when I pulled out a bottle of an obscure dessert wine from the south-west of France called Pacherenc du Vic Bilh to drink with it.

It’s called Maestria, from the 2015 vintage, and made equally obscure local grape varieties Gros Manseng, Petit Manseng, Courbu and Arrufiac if you want to show off.

While lusciously sweet it’s lighter and fresher than many dessert wines with a touch of apricot that chimed perfectly with the cake. You can buy it from Tanners for an very affordable £10.20. (You could also of course drink a Greek muscat with it.)

So, four recommendations in one this week: a brilliant recipe from a terrific book (more recipe highlights here), a good wine recommendation and a top wine pairing. What more do you want!

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