YOGURT AND HONEY TORTE WITH ROASTED GRAPES

Prep time: 1 hour 10 minutes, plus overnight chilling Cook time: 20 minutes

Serves 10

I’m not a fan of cheesecakes made with cream cheese so I tried to create something less rich, with a touch of sourness. If serving immediately, you can put the grapes on top – the colours look spectacular – but the juices sink into the torte, making it a bit messy. You can, instead, serve the sprigs alongside.

INGREDIENTS For the filling

– 450g Greek yogurt – 500g crème fraîche – 135g liquid honey, plus

3 tbsp for drizzling

– ½ tbsp orange-blossom

water (or to taste) – finely grated zest and

juice of 1 orange

– 5 gelatin sheets (9g) –seedsfrom½

pomegranate

For the base

– 75g butter, melted, plus extra for the tin – 150g biscuits

(digestives or Hobnobs) – 50g walnut pieces

For the grapes

– 500g black seedless

grapes

– 1 tbsp olive oil

– 1½ tbsp white balsamic

vinegar

– 1½ tbsp pomegranate

molasses

– 2 tsp honey

METHOD

Take the yogurt and crème fraîche out of the fridge. Butter a 23cm springform cake tin and line the base and sides.

Process the biscuits and walnuts in a food processor using the pulse button. Transfer to a bowl and stir in the melted butter. Press the mixture into the tin. Put it in the fridge for an hour to firm up.

Mix the yogurt, crème fraîche, honey, orangeblossom water and zest. Flower waters vary in strength so add to taste.

Put the gelatin sheets in cold water and leave for 10 minutes to soften. Heat the orange juice – you should have 100ml, strained – until warm but not hot (heat reduces gelatin’s setting properties). Lift the gelatin sheets out of the water – squeeze out the excess – and add them to the orange juice. Stir to help the gelatin dissolve. Once it’s dissolved, add it to the yogurt mixture. Stir well and pour over the biscuit base, levelling the surface. Put cling film over the top, then put it in the fridge to set. It’s safest to plan on leaving it overnight.

Run a knife between the edges of the torte and the inside of the cake tin. Unclasp the spring and remove the surround. Carefully remove the paper from the sides. Slide the torte (still on the tin’s base, as it is fragile) on to a serving plate.

Heat the oven to 200C/190C fan/gas mark 6. Separate the grapes into sprigs and put them in a small foil-lined roasting tin. Mix the oil, balsamic, pomegranate molasses and honey, and pour over the grapes, tossing to coat. Roast for 20 minutes, until soft and slightly wizened in places. Leave to cool.

Drizzle the extra honey over the torte and scatter on pomegranate seeds. Serve the grapes on top or alongside.