Goat’s cheese cake with figs and honey

AT A GLANCE

  • Serves 10 people

  • 500 gm cream cheese, at room temperature
  • 250 gm goat’s curd, at room temperature
  • 75 gm softened butter
  • 4 eggs
  • 110 gm (½ cup) raw caster sugar
  • 2 tsp vanilla extract
  • 1 lemon, finely grated rind only
  • 6 black figs, cut into wedges
  • To serve: honey and chopped pistachios
  •  
  • Almond pastry
  • 240 gm plain flour
  • 200 gm butter, coarsely chopped
  • 80 gm ground almonds
  • 40 gm (¼ cup) pure icing sugar
  • 1 egg yolk
01   For almond pastry, process flour, butter, almonds and icing sugar until fine crumbs form, add yolk and 20ml cold water and pulse to just bring dough together. Turn onto a lightly floured work surface and knead lightly until dough comes together, press into the base of a 23cm-diameter springform pan lined with baking paper and refrigerate until rested and firm (2 hours).
02   Preheat oven to 175C. Bake base until light golden and cooked through (30-40 minutes).
03   Meanwhile, beat cheeses, butter, eggs, sugar, vanilla and rind in an electric mixer until combined and smooth. Pour over pastry and bake until set (30-40 minutes), cool to room temperature (2 hours), then top with figs and pistachios and serve drizzled with honey. Cake is best made on day of serving.

Topics:

GREEK, ALMONDS, EGGS, PASTRY, AUTUMN, FIGS, GOAT'S CURD, DESSERT, VANILLA, CREAM CHEESE

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Mar 2010

Mar 2010

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