Savoury fig and goat’s cheese cakes

Savoury fig and goat’s cheese cakes

By
From
Treats
Makes
8
Photographer
Danielle Wood

These savoury treats look so pretty with a sprig of rosemary on the top. Try throwing a few olives or capers into the mix, or swap the goat’s cheese for a soft blue cheese.

Ingredients

Quantity Ingredient
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
150ml milk
150g unsalted butter, melted and cooled
2 tablespoons finely chopped fresh rosemary, plus extra sprigs for decorating
100g goat’s cheese, cubed
3 ripe figs, quartered

Method

  1. Preheat the oven to 180°C. Place 8 mini cardboard loaf cases on a baking tray.
  2. Into a clean bowl sift the flour, baking powder, salt and pepper, and stir to combine.
  3. In a clean bowl, whisk together the eggs, milk and butter in a bowl. Gradually add the egg mixture to the flour mixture, whisking until just combined, then add the chopped rosemary.
  4. Divide the batter between the loaf cases until each case is half full. Press the goat’s cheese and figs into the top of each cake. Bake in the oven for 20 minutes, or until a skewer inserted into one of the cakes comes out clean.
  5. Cool on a wire rack. Once cool, decorate with the extra sprigs of rosemary. Though best eaten fresh, you can store the cakes in a tin or an airtight container in the fridge for up to 3 days. Serve at room temperature.
Tags:
Treats
April
Carter
gift
handmade
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