Goats’ cheese and figs

Goats’ cheese and figs

By
From
Magic Cakes
Serves
10
Prep
25 mins
Cooking time
50 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
3 eggs, separated
3 level tablespoons honey
70g butter, melted
120g fresh goats’ cheese
50g plain flour
2 pinches herbes de provence
370ml milk, at room temperature
100g dried figs, cut into small pieces
75g goats’ cheese log, diced
sea salt
freshly ground black pepper

Equipment

Quantity Ingredient
22 cm savarin tin, silicone or greased with butter and lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Beat the egg yolks with the honey and melted butter until the mixture is smooth. Incorporate the goats’ cheese. Add the flour, then the salt, pepper and herbes de Provence. Beat for a few more minutes. Gradually pour in the milk, whisking constantly.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
  4. Scatter the pieces of fig in the bottom of the cake tin followed by the diced goats’ cheese. Pour the batter on top. Bake in the oven for 50 minutes. When the tart comes out of the oven it will wobble slightly.
  5. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef’s tip

  • If you prefer, replace half of the goats’ cheese with Roquefort.

    Serve with a red leaf salad, some dried figs and feta.

    Garnish with fresh parsley.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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