Greek yoghurt and lemon cake with honey-baked grapes and figs

Make this sweet sensation once and they’ll ask you to make it forever.

Budge up baklava there’s a new Greek dessert on the table

Preparation time 15 mins Cooking time 45 mins Serves 12

Extra virgin olive oil cooking spray,

to grease

125ml extra virgin olive oil

1 cup caster sugar 1 cup Greek-style yoghurt,

plus extra to serve

2 free-range eggs

Finely grated zest and

juice of 1 lemon

1½ cups wholemeal self-raising flour ½ tsp ground cinnamon

HONEY-BAKED GRAPES AND FIGS 3 cups red seedless grapes

¼ cup walnuts

¼ cup honey

1 Tbsp caster sugar

2 sprigs lemon thyme

2 figs, quartered

STEP 1 Preheat oven to 170°C fanforced (190°C conventional). Grease a 20cm round cake tin with oil. Line base and side with baking paper.

STEP 2 Put oil, sugar, yoghurt, eggs, zest and juice in a large bowl and beat with a whisk until combined.

STEP 3 Add flour and cinnamon, then gently fold with whisk until combined. Pour batter into tin and bake for 45 minutes or until light golden and cooked when tested with a skewer. Cool in tin for 15 minutes before turning out onto a wire rack to cool for a further 10 minutes.

STEP 4 Meanwhile, increase oven to 200°C fan-forced (220°C conventional). Put grapes and walnuts in a small baking dish, drizzle with honey, scatter with sugar and thyme. Bake for 10 minutes, add figs and bake for 5 minutes or until grapes begin to burst and figs are warm, but still holding their shape.

STEP 5 Serve cake with honeybaked grapes and figs, with extra yoghurt on the side.