Preheat the oven to 180°C fan. Grease and lightly flour 2 cake tins (20cm diameter) and place a disc of greaseproof paper in each tin base.

In a mixing bowl, sieve the flour and baking powder. Put aside. 

Put the softened butter and sugar into the mixer and beat until light and fluffy. Add the egg yolks, one by one, continually beating the mixture until combined fully. Add the salt, vanilla essence and zest; once combined into the mixture add 1/3 of the flour. Beat on a low speed and then add the yogurt. As soon as it is combined, add another 1/3 of flour followed by the milk. Mix in the 3rd portion of flour and finally, add the juice.

Divide the mixture between the 2 tins and bake for 25-28 minutes. The cakes are ready when a wooden toothpick placed into the center of each cake slides out clean. Leave the cakes to cool for 5 minutes, then turn upside down onto metal racks. Let them cool completely. 

Place the red lentil crackers onto a plate, as the base.

Using a spoon or piping bag, spread the goat cheese on top. Next, break the caramelized bacon into pieces with your hands and sprinkle on top of the goat cheese.

Finally, serve with CITRUS’ grape spoon sweet and garnish with the fresh thyme.

Kali Orexi!