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Categories:Viewed: 62 - Published at: 7 years ago
Ingredients
- 200 g (7.1oz) goat's cheese
- 200 g (7.1oz) Greek yoghurt
- 250 g (8.8oz) caster sugar
- 10 ml (0.4fl oz) lemon juice
- 6 eggs (whites and yolks separated)
- 1 tbsp butter
- 8 figs
- 2 tbsp honey
- 100 g (3.5oz) flour (plus extra for dusting)
- 100 g (3.5oz) flour (plus extra for dusting)
Method
- Preheat the oven to 180C.
- Grease a 25cm loose based cake tin with some butter and add the extra flour to coat tin.
- Shake out any excess flour.
- Break up the goats cheese and beat until smooth then beat in Greek yoghurt.
- Beat in yolks, sugar and flour then lemon juice.
- Whisk the egg whites and fold gently into the cake mix
- Pour into the cake tin and tap gently.
- Place in oven and cook for about 45 minutes or until golden.
- Leave to cool at room temperature.
- Make a cross on top of the figs cutting down about halfway.
- Place a small knob of butter in the middle.
- Drizzle with honey and bake until caramelised - about 7-10 minutes.
- Serve warm.
