Ingredients
For the torte
- 125g Digestive biscuits (finely crumbed gluten-free can be used here if you prefer)
- 50g Butter, melted
- 75g Dark Muscovado sugar
- 300g Greek-style yogurt
- 250g Ricotta cheese
- Grated zest of 1 orange plus 2 tbsp orange juice
- 1 Tbsp orange flower water
- 20g (a tablespoon) cornflour
- 3 Large eggs
For the grapes
- 500g Black seedless grapes
- 1 tbsp olive oil
- 1½ tbsp white balsamic vinegar
- 1½ tbsp pomegranate molasses
- 2 tsp honey plus extra for drizzling
- 1 Tablespoon pomegranate seeds
- 1 Tablespoon of chopped pistachio nuts
Method
Prepare the torte
- Line the base of a 23cm springform tin with baking parchment. Put the crushed biscuits in a bowl, add the melted butter and stir until the mixture is well combined.
- Tip the crumb mixture into the cake tin and press evenly on the base, use the back of a spoon to smooth. Chill for up to one hour in the fridge.
- Preheat the oven to 180c. Whisk all the ingredients together until well combined. Pour the mixture over the biscuit base and bake for 40 minutes until lightly set.
- Leave to cool in the tin, then chill until ready to serve.
For the grapes
- Heat the oven to 190c. 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.
- Place grapes on top, drizzle with honey, and scatter on pomegranate seeds, chopped pistachio nuts over the grapes.
- Serve with a dollop of Greek yogurt.
