Baked Yogurt Torte with Roast Grapes, Pomegranate Seeds and Pistachio

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

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