Goat’s Cheese Cake With Figs and Honey
This delicious cake is best made on the day of serving.
Total Steps
4
Ingredients
15
Tools Needed
11
Ingredients
- honey
- chopped pistachios
- 6 pieces black figs, cut into thin wedges
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 piece lemon, finely grated
- 3/4 cup raw caster sugar
- 2.6 ounces softened butter
- 4 pieces eggs
- 11 ounces goat’s curd, at room temperature
- 16 ounces cream cheese, at room temperature
- 1/4 cup pure icing sugar
- 7 ounces butter, coarsely chopped
- 2.8 ounces ground almonds
- 8.5 ounces plain flour
Instructions
Step 1
In a food processor, combine plain flour, coarsely chopped butter, ground almonds, and pure icing sugar until fine crumbs form. Transfer the mixture to a lightly floured work surface and knead lightly until a dough comes together. Press the dough into the base of a 23cm/9-inch springform pan lined with baking paper. Refrigerate for 2 hours, or until rested and firm. If the dough is a little dry and does not come together easily, add a tiny amount of water.
Step 2
Preheat oven to 175°C (350°F). Bake the prepared base until light golden and cooked through.
Step 3
Meanwhile, in an electric mixer, beat the goat’s curd, cream cheese, softened butter, eggs, raw caster sugar, vanilla extract, and finely grated lemon zest until combined and smooth. Lightly grease or spray the sides of the cake tin above the baked base and pour in the cream cheese filling. Bake until the filling is set. Cool to room temperature.
Step 4
Top the cooled cake with fig wedges and chopped pistachios. Serve drizzled with honey.