Last month you may recall me talking about Twitter and the use of hashtags (#) in reference to #baketogether. Well, this month it was all about goat! Yes, you read that right… goat. The month of July was dedicated to #goaterie. Fortunately, Abby Dodge gave us a “lazy days of summer” extension on the July #baketogether project so you’ll be seeing the latest #baketogether challenge next month which is perfect for me because I’m waaaay behind on projects.
But I digress… back to #goaterie! In the July issue of Bon Appetite, the subject of goat was brought up in a question sent in by a reader and the answer includes a mention of a book just published in April called Goat: Meat, Milk, Cheese by Bruce Weinstein and Marc Scarbrough. This sparked a conversation on Twitter about all things goat.
Goat is a very sustainable meat that is eaten by over 60% of the world’s population and is healthier than other meats. It’s lower in calories, fat and cholesterol than chicken, beef, pork and lamb. Although goat meat is not as widely available as other red meats it is becoming more and more well-known.
In an effort to increase our knowledge about goat, Barb of Creative Culinary and Rachel of La Fuji Mama challenged everyone to try making something with goat this month… meat, milk or cheese. Thus, #goaterie was born. I was immediately intrigued. I would have loved to try to make a savory baked good with goat. I’ve never had goat meat before but I would jump at the chance to try it. Unfortunately, I found it very difficult to find goat meat in my area. During my research I was actually finding it easier to purchase a live goat than it was for me to find meat already butchered for my consumption. I was up to the #goaterie challenge, but for me that wouldn’t include butchering a live goat.
I still wanted to be involved so I decided that I would make a baked good with goat cheese or goat milk in it. In most baked goods where you’ll find dairy as one of the ingredients the use of cow’s milk, butter made from cow’s milk, cream cheese, etc… that’s the norm. Only once (so far) have I come across a sweet baked good with goat cheese in it but there was just a small amount. This time around, I wanted to make something where goat was the only dairy, the star!
So that brings us to this lovely goat cheese cake with raspberry sauce. No, that’s not a typo in “cheese cake.” I want that space there because this isn’t really a cheesecake in the classic sense of the word. Yes, it may remind you of a cheesecake slightly. Yet it has flour and beaten egg whites that are folded into the batter making it airier than a cheesecake. This puts it somewhere in the middle between a cake and a cheesecake.
This recipe comes from the cookbook Classic Stars Desserts. Here goat cheese truly is the star! It’s the only dairy you’ll find in this recipe then it’s combined with lemon, sugar and eggs giving it a sweetness that pleasantly doesn’t take away from the savory, slightly tangy taste of the goat cheese. I chose to make a homemade raspberry sauce to serve along with it and topped mine with plump, juicy blackberries and raspberries. This cake is the perfect dessert for a summer evening and will expand your horizons. Give goat a try!
Goat Cheese Cake with Raspberry Sauce Adapted from Classic Stars Desserts
11 oz. goat cheese, room temperature
3/4 c. sugar plus more for dusting pan
finely minced lemon zest of 1 lemon
1 tsp fresh squeezed lemon juice
1 tsp vanilla extract
6 egg yolks, at room temperature
6 egg whites, at room temperature
3 Tbsp all-purpose flour
3 c. fresh berries (I used blackberries and raspberries)
1 pint raspberries
1/8 cup sugar
1/2 Tbsp lemon juice
– Preheat oven to 350 degrees. Butter a 9″ springform pan and dust the inside with granulated sugar.
– Mix together cheese, sugar, lemon zest, lemon juice and vanilla. Beat until smooth.
– Mix in egg yolks, one at a time on low-speed.
– Next, add in the flour.
– In another bowl beat the egg whites until soft peaks form. Gently fold the egg whites into the goat cheese mixture. Make sure you don’t over mix!
*Whoops! Forgot a sequence shot 🙂
– Spread the batter into prepared pan and bake 25-30 minutes or until tester comes out clean.
– Cool the cake in the pan on a wire rack.
– Once the cake is completely cooled, refrigerate until chilled.
– Top with fresh raspberries and blackberries.
Make the Raspberry Sauce:
– Combine everything in a small saucepan.
– Cook over medium heat until the raspberries break down, about 10 minutes.
– Cool. Serve cake with the raspberry sauce.