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  /  Dessert   /  Baked Yogurt Torte with Roast Grapes, Pomegranate Seeds and Pistachio

Baked Yogurt Torte with Roast Grapes, Pomegranate Seeds and Pistachio

By Irish Yogurts Clonakilty

Baked Yogurt Torte with Roast Grapes, Pomegranate Seeds and Pistachio By Irish Yogurts Clonakilty
Method
    Prepare the Torte
  • Line the base of a 23cm spring form 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 180°C
  • Whisk all the remaining ingredients together until well combined
  • Pour the mixture overthe 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 190°C
  • Seperate 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, place the grapes on top and scatter the chopped pistachio nuts over
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 of Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
  • 250g Ricotta cheese
  • Grated zest of 1 orange plus 2 tbsp orange juice
  • 1 Tbsp orange flower water
  • 25g Rice flour
  • 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
  • 1 Tablespoon of chopped pistachio nuts
  • Pomegranate Seeds
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