Vine leaf cake recipe
 This savoury cake is made up of layers of pork mince and crispy vine leaves and served with creamy, Greek-style yoghurt. 2 tbsp olive oil, plus extra for drizzling2 onions, finely chopped 500g/1lb 2oz pork mince2 tbsp tomato purée1 tsp ground cinnamon 1 tbsp dried mint½ tsp paprika 5 ripe tomatoes, finely chopped200g/7oz long-grain rice2 lemons, juice only 12–15 vine leaves, blanched if leaves are largesea salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley, to garnish2 tbsp chopped fresh dill, to garnish250g/9oz Greek-style yoghurt, to serve 2 tbsp olive oil, plus extra for drizzling 2 onions, finely chopped 500g/1lb 2oz pork mince 2 tbsp tomato purée 1 tsp ground cinnamon 1 tbsp dried mint ½ tsp paprika 5 ripe tomatoes, finely chopped 200g/7oz long-grain rice 2 lemons, juice only 12–15 vine leaves, blanched if leaves are large sea salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley, to garnish 2 tbsp chopped fresh dill, to garnish 250g/9oz Greek-style yoghurt, to serve Method Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat. Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice. Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate. Garnish with chopped parsley and dill and serve with the Greek-style yoghurt. Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat. Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat. Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice. Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice. Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate. Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate. Garnish with chopped parsley and dill and serve with the Greek-style yoghurt. Garnish with chopped parsley and dill and serve with the Greek-style yoghurt.