Goat’s Cheese Cake With Figs and Honey
For the Base:
240 ounces grams/ 8.5 plain flour
200 ounces grams/ 7 butter, coarsely chopped
80 ounces grams/ 2.8 ground almonds
1/4 cup pure icing sugar/confectioners sugar
For the filling:
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
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
honey and chopped pistachios
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.
Preheat oven to 175c/350f. Bake base until light golden and cooked through (30-40 minutes).
Meanwhile, beat cheeses, butter, eggs, sugar, vanilla and lemon zest 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.