When Angelo Comsti, the writer from Yummy Magazine, asked if I would contribute a recipe for their “Guest Chef” feature, the first thing I told him was that I was most definitely NOT a Chef. He said that was okay, they had had non-Chefs featured in the section before… So I did a brief interview, and baked a couple of pili nut cakes (recipe mostly credited to Sister) and brought them to a less than 30 minute photo-shoot and voila!, a wonderful two-page feature in the September issue of Yummy Magazine!
It’s a really simple recipe, but a house favorite. Getting fresh pili nuts from some land the family still owns just outside Legazpi is always a treat, and I like to prepare this cake at least once or twice a year, supply of nuts permitting. Pili is such an incredibly underused ingredient in local recipes, and I wish more folks would buy it, bake or cook with it, and eat it. The current issue of Yummy Magazine is “Pinoy-centric”, so I thought highlighting an ingredient like Pili was appropriate.