Goat’s Cheese Cake With Figs and Honey
Ingredients
452 ounces grams/ 16 cream cheese, at room temperature
300 ounces grams/ 11 goat’s curd, at room temperature
75 ounces grams/ 2.6 softened butter
4 eggs
3/4 cup raw caster sugar
2 teaspoons vanilla extract
1 lemon, finely grated
1 tablespoon lemon juice
6 black figs, cut into thin wedges
Base
240 ounces grams/ 8.5 plain flour
80 ounces grams/ 2.8 ground almonds
1/4 cup pure icing sugar/confectioners sugar
Preparation
1
For almond pastry, process flour, butter, almonds and icing sugar until fine crumbs form. Turn onto a lightly floured work surface and knead lightly until dough comes together, press into the base of a 23cm/9″ springform pan lined with baking paper and refrigerate until rested and firm (2 hours). If the dough is a little dry and does not come together easily – add a tiny amount of water.
2
Preheat oven to 175c/350f. Bake base until light golden and cooked through (30-40 minutes).
3
Meanwhile, beat cheeses, butter, eggs, sugar, vanilla and rind in an electric mixer until combined and smooth. Spray or lightly grease the sides of the cake tin above the base and pour in the cream cheese filling. Bake until set (30-40 minutes) and cool to room temperature (2 hours). Top with slivers of figs and pistachios and serve drizzled with honey.
4
Notes: Cake is best made on day of serving.
Yield:
4 servings
Added:
January 20, 2011
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