Fig & Goatcheese Cake
with Sultanas on a Biskuit Base
Last week my roommate came home with a bowl of beautiful organic, homegrown green figs, that she collected at a friend’s house. Since she is not the biggest cook/baker, she insisted that I should do something with it and I was glad to do so. With its origin in the Mediterranian area, mainly Greece and Turkey, the fruit itself seems rather unfamiliar in terms of how to prepare it. At the same time, there will always be its one perfect companion named goatcheese. It might sound strange, but you will definatley fall for the flavorful contraries of sweet&sour, creamy&crunchy, grainy&smooth. Completed with a few more flavour supporters, such as organic orange zest combined with the sweetness of a few sultanas, this Fig & Goatcheesecake will make an exciting difference to the ordinary cheescake on your coffe table.
8″ pastry pan
1 handful legumes of any kind (e.g. dry black beans)
200 g Italian bisquits (the ones to use for tiramisu)
80 g unsalted butter, cubed, at room temperature
2 large eggs (at room temperature)
200 g goat creamcheese
2 tbsp. castor sugar
200 ml cream, cold
1 tablespoon sultanas
1 vanilla bean or vanilla extract
1 pinch of salt
Zest of 1 organic orange
6 ripe figs
1 Tbsp. Maple Sirup
1. Put the 200 g bisquits in a food processor and pulse until it has a sandy/flourlike consitency.
Add 80 g cubed unsalted butter to the bisquit flour and pulse until it resembles a cake mass.
2. Lay the bottom of an 8 inch baking pan with baking paper and fill in the cake mass.
Press the mass with your fingers to the bottom so that an even layer develops.
3.Take a fork and dig holes all over the pastry. Take a second layer of baking paper and pull it over the pastry, to make it stay, fill it up with legumes of any kind (to prevent the cakemass from baking unevenly)
4. Bake for 15 Min. at 350°F/ 180°C and let cool down in the pan afterwards.
1. Seperate eggs to eggwhites in a dry, clean and room temperatured bowl. Put the egg yolks with 200 g goatcheese and 1 1/2 tsp. castor sugar in a food processor (or mix it with a handmixer for at least 2 minutes). Fill in the vanilla seeds or extract and make sure it’s combinging to a homogenous mass.
2. Start whisking egg yolks with 1 pinch of salt, 1/2 tsp. remaining sugar, whisking until peaks remain after pulling out the whisk. With a wooden spoon or dough scraper gently fold in cheese mass, cream, sultanas and orange zest until everything seems homogenous.
3. Poor the mass over the pre-baked cakecrust in the pastry pan. Bake for 50 Min at 350°F/180°C. Only open the oven door after 45 Min to see if the mass is stable.Take a thin cakestick and dig it into the cake mass. If the dough sticks on the stick, lower the temperature to 320°F/ 150°C and bake for 5 -10 more minutes.
4. Wash, dry and slice the figs in thin pieces. Decorate the cooled cake as you wish and pour 1 tbsp. of maple sirup over the cake.
Psssst: The German translation is coming soon 😉