Goats’ cheese cake with figs & honey

SERVES 10 INGREDIENTS

500g cream cheese, at room temperature 250g goats’ curd, at room temperature

(see Note)

75g butter, softened

4 eggs

½ cup raw caster sugar

2 tsp vanilla extract

Finely grated zest of 1 lemon

6 black figs, cut into wedges

Honey, to serve

Chopped pistachios, to serve

ALMOND PASTRY

240g plain flour

200g butter, coarsely chopped 80g ground almonds

¼ cup icing sugar

1 egg yolk

1 Preheat oven to 175°C. Grease and line a 23cm-diameter springform cake tin lined with baking paper.

2 For the Almond Pastry, place flour, butter, almonds and icing sugar in a food processor and process to fine crumbs. Add yolk and 20ml cold water and pulse to bring dough together. Turn onto a lightly floured work surface and knead lightly until dough comes together. Press into base of prepared cake tin and refrigerate until firm, at least 2 hours.

3 Bake base until light golden and cooked through, about 30-40 minutes.

4 Meanwhile, place cream cheese, goats’ curd, butter, eggs, sugar, vanilla and lemon zest in an electric mixer and beat until combined and smooth. Pour over pastry and bake until set, about 30-40 minutes. Remove from oven and cool to room temperature, about 2 hours. Top with figs and pistachios, and serve drizzled with honey. Cake is best made on day of serving.

Note: Goats’ curd can be made by pouring 250g goat yoghurt into a sieve lined with muslin cloth set over a bowl. Add a pinch of salt and leave for three hours in a cool place until the liquid has drained, leaving a thick curd. Refrigerate, if not using immediately.