| GOAT CHEESE AND FRESH FIG BABY CAKE WITH BURNT HONEY CREAM |
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GOAT CHEESE AND FRESH FIG BABY CAKE WITH BURNT HONEY CREAM
MAKES 2 X 12CM CAKES OR 1 X 26CM CAKE; SERVES 8
50ml honey
6/8 figs, halved
190g butter, softened
190g sugar
200g soft goat’s cheese
finely grated zest of 1 lemon
3 extra large eggs
190g cake flour
15ml baking powder
icing sugar for dusting
BURNT HONEY CREAM
60ml honey
125ml cream
1. Grease 2 x 12cm baking tins, then line the base and sides with baking paper. The baking paper must extend a couple of centimetres above the edge of each tin. Drizzle the honey on the base of each tin. Arrange the halved fruit cut side down on the base of the tin and then around the sides to make a ring.
2. To make the cake, beat the butter, sugar and goat’s cheese with the lemon zest until white and fluffy. Beat in the eggs one at a time until well incorporated. Sift over the flour and baking powder and gently fold in. Spread the cake mixture evenly over the fruit.
3. Bake at 160°C until the sides of the cake have pulled away from the tin and a skewer inserted in the middle of the cake comes out clean, about 50 minutes. Transfer to a wire rack and allow the cakes to cool completely before unmoulding.
4. For the cream, place the honey in a small saucepan and cook over high heat until it changes colour. It must not burn in the true sense of the word. Allow to cool. Combine half the honey and cream in a bowl and beat until soft peak. Swirl the remaining honey through the cream.
5. To serve, simply dredge the cakes with icing sugar or decorate with your choice of ribbon and fresh flowers. Serve with the burnt honey cream.
COOK’S NOTES
We used baby tins, 12cm in diameter and 10cm high. The tins are not standard in size and you would have to ask your local baking shop to make them up for you. We got ours from Lindas Bake and Pack (011) 482 2125.
Nectarines, plums or pear and gooseberry make delicious substitutes for the figs.
You can use cream cheese instead of goat’s cheese. |
| 2007-07-17 |
