Almond, fig and goat cheese torte
This gluten-free torte makes a great dessert that isn't very sweet. Janet Grech pairs the natural sweetness of the figs with goat cheese.
Ingredients
- 175g unsalted butter
- ½ cup sugar
- 2 large figs
- Pinch bicarbonate of soda
- 2 tbsp water
- 1 lemon, zest only
- 4 eggs, separated
- 2 tbsp sugar
- 3 fresh gbejniet
- 450g ground almonds
- 1 vanilla pod
- 5 fresh figs, washed and sliced for garnish
- Slivered almonds, toasted for granish
Method
- Pre-heat the oven to 180°C.
- Peel and mash the two figs into pulp. Add the bicarbonate of soda and 2 tbsp water and set aside.
- Cream the butter and sugar until light.
- Add the fig pulp and beat until incorporated.
- Add the vanilla and lemon zest and mix.
- Add the 4 egg yolks one at a time, followed by the gbejniet and mix until smooth.
- Add the almond meal and mix until combined.
- Beat the egg whites in a clean and dry mixer, adding 2 tbsp sugar to stiff peaks.
- Fold in the beaten egg whites into the almond meal and mix until combined.
- Transfer mixture into a greased spring form pan.
- Bake for about 45 mins.
- Top with fresh figs and toasted slivered almonds.
This recipe first appeared on Gourmet Today, June, 2016.