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'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
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