Recipe for yogurt and honey cake with roasted grapes

meI’m not a fan of cream cheese cheesecake, so I tried to create something less rich, with a touch of acidity. If served immediately, you can place grapes on top – the colors look spectacular – but the juices sink into the cake, making it a bit messy. You can serve twigs instead.

Hours

Preparation time: 1 hour 10 minutes, plus refrigeration overnight

Cooking time: 20 minutes

Serve

10

Ingridients

For the filling

• 450 g of Greek yogurt
• 500 g fresh cream
• 135 g of liquid honey, plus 3 tablespoons of watering
• ½ tablespoons of orange blossom water (or to taste)
• Finely grated peel and juice of 1 orange
• 5 sheets of gelatin (9 g)
• Pomegranate seeds

For the basics

• 75 g of melted butter, plus an additive for the baking pan
• 150 g biscuits (digestive or Hobnobs)
• 50 g pieces of walnuts

For grapes

• 500 g of black grapes without seeds
• 1 tablespoon olive oil
• 1½ tablespoons white balsamic vinegar
• 1½ tablespoons pomegranate molasses
• 2 teaspoons honey

Method

1. Take the yoghurt and crème fraîche out of the fridge. Grease a 23 cm spring cake tin with butter and line the bottom and sides.
2. Process the biscuits and nuts in the food processor using the pulse button. Transfer to a bowl and stir in the melted butter. Squeeze the mixture into the baking pan. Place in the refrigerator for one hour to harden.
3. Mix yogurt, crème fraîche, honey, orange blossom water and zest. Flower waters vary in intensity, so add to taste.
4. Put the gelatin sheets in cold water and leave for 10 minutes to soften. Orange juice – should be 100 ml, drained – heat to warm but not hot (heat reduces the coagulating properties of gelatin). Take the gelatin sheets out of the water – squeeze out the excess – and add them to the orange juice. Stir to dissolve the gelatin. Once dissolved, add it to the yogurt mixture. Mix well and pour over the biscuit base and level the surface. Lay clear foil over the top, then place in the refrigerator to harden. It is safest to plan to leave it overnight.
5. Insert a knife between the edges of the cake and the inside of the cake model. Unclip the spring and remove the trim. Carefully remove the paper from the sides. Push the cake (still at the bottom of the can because it is brittle) onto a serving plate.
6. Preheat the oven to 200C / 190C fan / gas mark 6. Separate the grapes into sprigs and place them in a small foil-lined baking dish. Mix the oil, balsamic, pomegranate molasses and honey and pour over the grapes and stir to coat. Bake for 20 minutes until softened and lightly dried in some places. Allow to cool.
7. Drizzle the cake with extra honey and sprinkle over the pomegranate seeds. Serve the grapes on top or next to it.