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½ cup unbleached flour

½ cup cake flour

4 large eggs

½ cup sugar

Goat Cheese Icing:

1 pound soft goat cheese

Seeds from 1 vanilla bean (or 1 tablespoon vanilla gel)

½ cup sugar

2 cups heavy cream


2 jars Fig purée

Candied Pine Nuts:

4 tablespoons water

¼ cup sugar

1 cup pine nuts




Preheat the oven to 400 degrees.  Generously butter an 8” spingform cakepan


Sift together the flours and set aside.  Combine  the eggs and sugar in with workbowl of a mixer.  Place the bowl over a saucepan of  hot water on the cook top, and beat the mixture vigorously until it is warm (100 degrees).  Return the bowl to the mixer and beat with a whisk attachment at a high speed until the mixture is cool and, tripled in volume.


Sift and gently fold the flour into the eggs with a large spatula in four installments.  Pour the batter gently into the prepared mold and bake for 15 to 18 minutes.  The cake will be firm and beginning to separate from the sides of the pan.


Invert the pan onto a rack and unmold the cake.  Allow to cool completely.


Goat Cheese Icing:

Place the goat cheese in the workbowl of the mixer.  Use a whisk attachment to incorporate the vanilla and sugar.  Mix in the cream in a steady stream stopping once or twice to scrape down the sides of the bowl.  Beat at a high speed for 15 seconds.  Reserve.



With a long bread knife, slice the cake into three layers horizontally.  Center the bottom layer on a cake server.  Spread on a jar of fig Puree.  Top with the second layer and repeat. Lay the final layer on top.  Spread the goat cheese icing around the sides of the cake, save 1/3 to ice the top.  Chill the cake.


Candied Pine Nuts;

Combine the water and sugar in a skillet.  Heat the water and swirl so that the sugar dissolves as the water comes to a boil.  Simmer for 1 minute.  Add the pine nuts in a single layer, shaking the pan to coat the nuts with the syrup.  Continue cooking and shaking as the syrup dries out and the nuts turn a rich brown.  Scrape the nuts onto a plate to cool for 15 minutes.



Pile the cooled nuts on top of the iced cake and serve

Adapted from The Basque Kitchen by Gerald Hirigoyen