Ravinder Bhogal's easy-to-bake savoury cake is a striking and playful way to add a cheese course to your party. The cake is crowned with tender balsamic and honey-glazed vegetables, which help cut through its lavish richness. Serve it with a selection of crackers or good bread.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Charlotte Church on episode 9, season 3 of Dish, the Waitrose podcast. It was served with this raspberry & ginger fizz and this elegant Yering Station The Elms Pinot Noir.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- CourseMain meal
- Prepare45 mins
- Cook2 hrs 5 mins
- Total time2 hrs 50 mins
Start by making the cheesecake. Preheat the oven to 180ºC, gas mark 4. Grease a 23cm round springform cake tin with oil and line the base and sides with baking parchment. In a food processor, whizz the cheeses until smooth, then whizz in the eggs one at a time. Gently fold in the lemon zest and juice, lemon thyme and a little sea salt, then pour into the prepared cake tin.
Put on a baking tray, bake for 30 minutes, then turn the oven down to 160ºC, gas mark 3, and bake for another 15-25 minutes, or until just set, covering with foil if the top is becoming too dark. Cool completely in its tin (ideally covered in the fridge overnight), before transferring to a platter.
For the vegetables, preheat or turn the oven up to 190ºC, gas mark 5. Put the beetroot in a roasting tin, drizzle with 1 tbsp oil and cook for 20 minutes. Add the carrots to the tin with the remaining 1 tbsp oil and cook for a further 35-40 minutes or until the vegetables are just tender. Set aside to cool, then peel the beetroot and cut into wedges. Slice the carrots in half vertically. Put the vegetables back in the roasting tin; season, drizzle with the 1 tbsp honey and the balsamic, then roast in the oven for another 10 minutes until glazed. Remove from the oven and set aside to cool.
Bring a pan of water to the boil. Blanch the sugar snap peas for 2 minutes, drain, refresh in ice-cold water and set aside. To serve, scatter pea shoots over the cake and arrange the roasted vegetables, sugar snaps and walnuts on top. Sprinkle over the parsley and extra thyme, then drizzle with more honey.
For the vinaigrette dressing, Angela mixed 5 parts olive oil, 1 part red wine vinegar and 1 tsp Dijon mustard.
And to drink...
Yering Station The Elms Pinot Noir – bursting with cherry and raspberry flavours.