'Turkish Breakfast' – yoghurt and sesame cake with sour cherry and black olive caramel

Ingredients

Beverages

  • 100g of water

Store Cupboard

  • 150g of caster sugar
  • 165g of caster sugar
  • 25g of caster sugar
  • 1g of yellow pectin
  • 50g of sesame seeds, a mixture of white and black
  • 120g of white chocolate, Jonny uses Valrhona Opalys chocolate
  • 100g of eggs
  • 100g of caster sugar
  • 26g of honey, plus extra for brushing
  • 1 pinch of salt
  • toasted sesame seeds, for sprinkling

Speciality Ingredients

  • 50g of glucose
  • 105g of trimoline
  • 8g of Stabiliser Stab 2000
  • 20g of glucose

Delicatessen

  • 150g of black olives, pitted (Jonny uses Gemlik olives)

Dairy

  • 400g of whole milk
  • 60g of double cream
  • 40g of yoghurt powder
  • 750g of Greek yoghurt, Jonny uses FAGE
  • 20g of whole milk
  • 40g of butter
  • 75g of double cream
  • 98g of Greek yoghurt, Jonny uses FAGE
  • 88g of Greek yoghurt, Jonny uses FAGE
  • 16g of yoghurt powder

Fruit & Vegetables

  • 50g of dried cherries, unsweetened/tart
  • 50g of black cherry purée
  • 70g of Morello cherry purée

Bakery

  • 10g of T45 flour, or pastry flour
  • 80g of T45 flour, or pastry flour
  • 2.5g of baking powder, (about half a teaspoon)

Salad & Fresh Herbs

  • lemon thyme leaves