• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs
  • About
    • Press
    • Books
  • Shop
    • Cart

Fig and orange goat’s cheese cake recipe and menu for this Saturday’s marmalade tea

May 13, 2015 8 Comments Filed Under: Food, Recipes, Uncategorized

This Saturday I’m hosting a marmalade and citrus themed ‘secret’ tea party. There are still some tickets left so if you are an afternoon tea fan, do come!
Just like Paddington Bear, I’m a marmalade lover. Award-winning marmalade maker Viv Lloyd has sent me some marmalade for the occasion.

Teapot cocktail:
Bucks fizz with blood orange juice
Sandwiches:
Marmalade
Onion marmalade
Smoked salmon, cream cheese and kumquat zest
Home-made tea cakes laced with orange flower water
Scones with citrus jams, clotted cream
Orange Upside Down cake
Orange truffles
Chocolate coated candied orange
Fig and Orange goat’s cheese cake.
Tea: orange pekoe

Tickets are only £35, you can book here. It takes place at my house. 
Fig and Orange goat's cheese cake

Fig and Orange goat’s Cheese cake recipe:

This recipe is an adaptation from a recipe in MsMarmitelover’s Secret Tea Party book. I’ve always loved baked cheesecakes. Probably the best I’ve ever had is in Paris, in the Jewish quarter,  Rue des Rosiers, at a place more famous for its fantastic falafel, L’as du fallafel. But do try the cheesecake there, a fudgy, stick to the palette of your mouth, dense creamy delight. Using goat’s cheese enhances the acidity of a cheese cake. It’s not very sweet so I also added figs, orange zest and drizzled orange honey over the top. After I made it I thought a ginger biscuit base would work very well so next time I’ll do that.

You’ll need a springform pan of about 23 cms diameter.

Base:
200g ginger, Nice or digestive biscuits, crushed
50g salted butter, melted.

Filling:
3 eggs, separated
750g soft tangy goat’s cheese
250g mascarpone or cream cheese
200g caster sugar
1/2 tsp vanilla paste
Finely grated zest of 1 orange
20g cornflour

5 figs, split into quarters, but not cut down to the bottom

50ml of honey, liquid not set
Juice of half the orange

Grease the cake tin with butter

For the  base, whizz the biscuits in a food processor until they ressemble fine breadcrumbs. Add the melted butter and mix well.
Spread the biscuit mix all over the bottom of the cake tin, press well into the corners.
Chill in the fridge for at least 30 minutes.
Preheat the oven to 170C.
For the filling mix the goat’s cheese, the mascarpone, the sugar, the vanilla, the orange zest, the cornflour and the egg yolks together at a slow speed in a food mixer. Then in a separate  bowl, whisk the egg whites until stiff. Gently fold the egg whites into the goat’s cheese mixture.
Remove the base from the fridge and tip the goat’s cheese mixture into the cake tin.
Bake in the bottom half of the oven for 50 minutes, covering the top with foil and removing the tin foil for the last 20 minutes. Leave to cool to room temperature then place it in the fridge to chill.
Slice up the figs and pile on top.
Mix the orange juice and the honey and drizzle over the figs and cake.
If the honey is set, warm for 30 seconds in the microwave.
This is best made the day before eating.

Recent posts

kosho pic: Kerstin rodgers/msmarmitelover.com

New citrus recipes: using bergamot, blood orange, yuzu and pomelo

February 6, 2021

Psychic pizza, a true story

January 24, 2021

tofu pic: Kerstin rodgers/msmarmitelover.com

Tofu recipes for the unconvinced

January 10, 2021

Previous Post: « Election day slow roasted head of cauliflower in tomato chipotle sauce (vegan, gluten-free)
Next Post: Boiled orange upside down cake recipe (gluten-free) »

Reader Interactions

Comments

  1. Rosie alittlelusciousness

    May 13, 2015 at 11:03 am

    Wow that looks good! Am busy this Saturday but am hoping to make one of your supper clubs/teas soon 🙂

    Rosie xx

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      June 6, 2015 at 8:52 am

      Hope you can make it for another Rosie x

      Reply
  2. Anonymous

    June 3, 2015 at 4:04 pm

    I've always wondered about goat's cheese in a cheesecake but been too scared to try it out. This looks delicious, especially with figs.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      June 6, 2015 at 8:52 am

      It adds to that fudgy texture that I love so much in baked cheesecake…

      Reply
  3. Unknown

    June 26, 2015 at 5:43 pm

    I doubt you will find this cake or any cheesecake at l'As Du Falafel in Paris since it is a kosher meat restaurant, therefore they don't serve milk or cheese.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      June 27, 2015 at 10:55 pm

      Well I lived in Paris for six years and used to go there often for the cheesecake. And kosher diet has a choice of milk or meat. I don't recall any meat there however. But I promise you I ate their cheesecake and it was brilliant. Also please don't be anonymous. If you want to criticise that's totally fine, but have the courage of your convictions and put your name.

      Reply
  4. Stephanie Jones

    October 10, 2019 at 8:31 am

    This looks amazing and can’t wait to try it! But do you know if this freezes well?? 🙂

    Reply
    • msmarmitelover

      October 10, 2019 at 11:22 am

      Yes it does Stephanie.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
I had one leek, one potato, but that’s enough to I had one leek, one potato, but that’s enough to make a leek & potato soup. I added garlic, rosé & Parmesan. I made a storecupboard salad from a cucumber & a tin of sweet corn. (Always have sweet corn in your pantry- it makes a tomato/sweet corn salad, or a tuna sweet corn salad or Thai style corn fritters) which I dressed with lemon juice & avocado oil. I also made garlic bread: a tiger loaf sliced almost to the bottom- room temp butter mixed with salt & minced garlic- wrap in foil and bake in the oven for 15 minutes. A simple leftovers lunch.  #leftovers #lockdownlunch #london #pantryessentials #soup #sweetcorn #garlicbread #supperclub #covidcooking #bubblelunch
Couscous and bulghur wheat are so brilliant when i Couscous and bulghur wheat are so brilliant when it comes to quick lunches. Especially if you bung them in the rice steamer. They take literally minutes to cook and are fluffy and perfectly done. I mixed in a tin of tuna and some preserved lemon, a few spring onions and a little tahini dressing. Served with a carrot and mandarin salad. I’m trying to use up the bottom drawer of my fridge and dried goods in my pantry before I do more shopping. Preserved lemons are one of my pantry essentials.  #pescetarian #couscous #ricesteamer #lockdownlarder #supperclub #lunchformybubble #londonlockdown
Baked cauliflower ‘wings’ for lunch. Easy. Bre Baked cauliflower ‘wings’ for lunch. Easy. Break into florets. Dip into batter of flour and fizzy water with sweet smoked paprika and salt. Lay on oven tray ( covered with parchment or silpat) and bake for 30 mins in hot oven. Then brush with butter and bake for another 5 mins or so. I served with a dipping sauce of yoghurt and lime marinade from @granluchito and more salt. #vegan #vegetarian #cauliflower #supperclubchef #recipe #5aday #lockdownlunch #baked #cauliflowerwings
Today I made tofish and chips for my bubble. My da Today I made tofish and chips for my bubble. My daughter and her boyfriend are working here everyday while their new flat upstairs is having the builders in. I like it because I have someone to cook for and I get a bit of company. Although in reality it’s 3 people sitting silently at their laptops all day. Today I did hear the high court session where a woman has sued Labour to find out the names of people who leaked a report. Anyway tofish is marinated firm tofu with one side covered with nori kelp and deep fried in batter. It really does taste fishy, and the nori looks like fish skin. Will do again. #supperclubchef #londonlunch #vegan #tofishandchips #tofurecipes #deepfried #handcutchips #homecooked #recipeoftheday
Another #lockdownlife activity, learning to darn. Another #lockdownlife activity, learning to darn. This red wool cardigan was shredded by moths. I’m trying both visible and invisible mending. The sleeve I darned in the traditional way. The holes I edged with embroidery cotton, making a feature of ‘moth lace’. All v Prince Charles don’t you think? He’s into patching and saving old clothes.  #visiblemending #darning #moths #longlonelynights #covid #lockdown #recycling #upcycling #ecofashion #redcardigan
Did that internet recipe doing the rounds- baked f Did that internet recipe doing the rounds- baked feta with tomatoes. I added red peppers, olive oil, garlic. Bake for 20 minutes then mix together - the feta forks a creamy sauce. Stir in freshly cooked pasta. Basta! #easyovenrecipes #bakedfetaandtomatoes #bakedfetapasta #supperclub #londonlockdown #coronacooking #vegetarian #justaddpasta #bakedfetacheese
Making thin crepes with lemon and sugar and banana Making thin crepes with lemon and sugar and banana and maple syrup. Using a cast iron crêpière I bought in a french supermarket years ago. For lunch we had savoury crepes with cheese and garlic. Apparently savoury crepes are ‘ middle class’! Who knew? #pancakes #pancakeday #shrovetuesday #crepes #bananapancakes🍌 #supperclub #londonlockdown #eatingwithmybubble
I’m cooking a lot of Asian food right now. It’ I’m cooking a lot of Asian food right now. It’s quick, hearty, tasty and healthy at the same time. Here I cubed leftover firm tofu, the whites of spring onions, mushroom stems, red pepper fried in groundnut oil, a little garlic, run out of ginger, some chilli bean sauce leftover from a jar, some soy sauce, a little teriyaki sauce from @misotasty . Then I boiled black soba noodles for 5 minutes, rinsed them in cold water, slung them back in the stir fry pan al dente. Another 5 minutes on the stovetop, I served them with the green parts of the spring onion, and a squirt of Yuzu paste from @misotasty. Served as a quick office lunch to my ‘son-in-law’ @jamescalmus who is here working while builders make an unholy noise in the flat above. My daughter and he will be moving in above when the work is done at the end of March. It’s scary buying a place for the first time- and dealing with builders- and blowing the last of your money. I remember when I bought my second flat, I was so broke I couldn’t afford a bed, and slept on the carpet for 3 months. #moving #firsthome #london #supperclub #mybubble #asianfusion #sobanoodles #tofurecipes #homecooked #lockdownlife
Heart shaped pasta parcels stuffed with cheese fro Heart shaped pasta parcels stuffed with cheese from @latuapasta one of the meal kits I’ve been trying recently. It comes with a jar of tomato sauce. The perfect dish for a nervous cook trying to impress a love. Myself I’m a corona loner as per usual. It’s ok, I’m used to it. Post- menopause I don’t have the longing I used to experience which made me needy and desperate with regards to ‘having a relationship’. Yes it does get lonely but actually I also feel a kind of relief. Happy Valentine’s Day to those who have romantic love and an even happier v day to those who don’t...
#valentines #valentinesday #vday #mealkits #foodoflove #freshpasta #valentinesdinnerathome #london #supperclub
Another Facebook marketplace find- this gorgeous g Another Facebook marketplace find- this gorgeous green velvet armchair which is also very comfortable-£50. The fire is lit 🔥 my broken ankle is propped up and I’ve a lovely cup of tea. #facebookmarketplace #recycling #upcycle #interiors #edwardianflat #londoninteriors #cosyhome #supperclub #greenvelvet #velvetarmchair #interiorsonthecheap
Pomelo candied peel is so fragrant. Instructions: Pomelo candied peel is so fragrant. Instructions: pare off the zest in longish strips, making sure there is no white pith. Then cover the peel with cold water, bring to the boil, then drain. Repeat this step twice more. This gets rid of the bitterness.  Then add 200g caster sugar and 400ml water to the peel. Simmer until the peel has absorbed all of the syrup. Then pour granulated sugar into a bowl; prepare a rack with parchment paper underneath to catch drips. Carefully extract each strand of peel and dip it into the sugar, then lay on the rack to dry out. Leave the peel 24 hours. Keep any sugar left over from the pan, and bowl, which will be lemon/pomelo scented, to use in baking. #supperclub #citrus #pomelo #candiedpeel #recipe #baking #lockdownlife #covidcooking #slowcooking #londonlife
My lady cave, my she shed, my recycled summerhouse My lady cave, my she shed, my recycled summerhouse. I’m going in for #shedoftheyear !
Everything made from stuff found in skips. #london #shed #shedlife #lockdown2021 #woodburner #bedinshed #throughtheroundwindow #supperclub #recycled #dumpsterdiver #ecobuilding
Black pepper firm tofu from @misotasty who are now Black pepper firm tofu from @misotasty who are now doing craft tofu. You fry the tofu cubes in cornflour then make a rich sauce with red pepper and black pepper, garnish with spring onions. Yet another fab thing to do with tofu! #tofurevangelist #tofurecipes #supperclub #blackpeppertofu #chinesenewyear #yearoftheox #chinesefood #covidcooking #lockdownlarder #vegetarian
Hot and sour soup with soft tofu from @misotasty j Hot and sour soup with soft tofu from @misotasty just the thing for a snowy day. Ate this on Sunday with my bubble. Persuading people that tofu is good to eat one meal at a time!  #tofu #tofurecipes #hotandsoursoup #soup #winterfood #supperclub #londonchef #homemade #recipes #vegan #vegetarian link to recipe: http://secret-garden-club.blogspot.com/2013/02/herbs-jackie-magazine-and-hot-and-sour.html?m=1
Japanese sweet potatoes from Miyazaki. They are th Japanese sweet potatoes from Miyazaki. They are the best I’ve ever had- small, dense, fluffy silky and sweet. I baked them in the oven and served with smoked trout and creme fraiche from @natoora “ Sweet potato is highly nutritious. It is high in fiber and will activate your intestinal system, and a white sticky substance “jalapin” that can be found when sliced, will help with digestion and help regulate your intestinal environment. Since its antioxidative vitamin C and antioxidative carotenoid are not lost by heating the sweet potato, experts say it is good for health and beauty. “ #sundaylunch #supperclub #sweetpotatoes #smokedtrout #pescetarian #japaneseingredients #oyatsuimo #miyazaki #yaki-Imo
Pomelo, cucumber and gadogado peanut dressing. So Pomelo, cucumber and gadogado peanut dressing. So refreshing! Pomelo is, along with mandarins and Citron, one of the original citrus fruit from which many others were bred. It’s rather like a grapefruit ( which bred with bitter orange, is a descendant) but sweeter, firmer, drier and more meaty in texture. It’s quite a pfaff to prepare as you have to take all the membrane and pith off- that’s the bitter bit. The pith can be turned into a poor mans cutlet, a Cuban steak, when times are tough. The peel can be candied. this citrus lasts a long time in the fruit bowl. #citrus #citrusrecipes #pomelo #wintersalads #gadogado #peanutdressing #supperclub #lockdownrecipes  #saturdaylunch #februaryfood #vegetarian #vegetarianrecipes
Flammkuche is a kind of German or alsacien pizza- Flammkuche is a kind of German or alsacien pizza- very thin. I got this flammkuche with a topping of nutmeggy bechamel, mushrooms, mozzarella & pesto as a #mealkit from @amelie_restaurants. Even the keenest cooks get sick of their own food! It’s really delicious and quick to prepare. #flammkuchen #pizza #vegetarian #lockdown2021 #lockdownfood #foodsolutions #covid_19 #newnormal #dinnerin10minutes #londonlife
Blood orange, fennel and dill salad with mustard d Blood orange, fennel and dill salad with mustard dressing. Easy peasy winter citrus salad. Best to use a mandolin to shave the fennel. #supperclub #covidmenu #citrus #bloodorange #wintersalad #lockdownlarder #valentinesday❤️ 💛💚🧡
Tarte au bergamote 💛done with puff pastry rathe Tarte au bergamote 💛done with puff pastry rather than shortcrust because that’s what I had ready made and hurty ankle meant I didn’t have wherewithal to make own pastry. I used zest and juice of a bergamot and zest and juice of 2 lemons 🍋. This bergamot I actually grew! #bergamot #citrus #tarte #tarteaucitron #supperclub #winterdesserts #sour #sharp #sweet #lockdownfood #covidcookery 💛💛💛
Made kosho with my incredibly expensive @natoora Y Made kosho with my incredibly expensive @natoora Yuzu (£12.80!) using the zest, 1 deseeded green chilli and some @maldonsalt in the pestle and mortar. It’s good to sprinkle on rice, noodles, soup. #condiments #citrus #yuzu #japanesefood #londonchef #supperclub #yellowfood #winterfood #seasonal #chilli #msmarmitelover
Load More... Follow on Instagram

Archives

Copyright © 2021 msmarmitelover