One of my favorite things is finding uncommon uses for common ingredients. Case in point: goat cheese in frosting. Like in this Honey Cake with fresh figs and goat cheese frosting!
I absolutely love goat cheese, and have since I was a kid. Goat cheese dip, pasta primavera with fresh goat cheese, and, of course, fried goat cheese. Eeeeeee!
My favorite goat cheese has always been Vermont Creamery, because it’s the creamiest, made locally in- yep you guessed it- Vermont!-, and is made 100% from fresh goats’ milk from family farms.
So when Vermont Creamery asked me if I’d come on as one of their food blogger partners for the year, I was like “DUH.”
Well OK I probably replied to their email more like “I’d be so flattered, of course!” …but in my head it was “duh.”
I mean, what better company is there to partner with than a company whose products you’ve been happily eating since you were a little girl? Especially when that company is so family-farm oriented, and when their products are consistently amazing? Riddle me that, friends. Riddle me that.
So! I wanted to create an absolutely delicious dessert that really highlighted the creaminess of Vermont Creamery’s goat cheese. And especially with the launch of their new goat cheese with clover blossom honey, I knew exactly what to do. The result is this insanely moist honey cake, topped with fresh figs and a goat cheese frosting.
It’s very similar to cream cheese frosting, in that you get that tangy factor, but with the goat cheese it’s just slightly more pronounced.
It makes for a wonderful topping to the softer, more mellow honey cake below. But don’t let the word mellow fool you; this honey cake is amazing even on its own. I owe that to using strongly steeped black tea, cinnamon, and orange zest for flavoring.
It’s really fantastic.
Plus, don’t you just love the name Honey Cake? It just rolls off the tongue 🙂
For the cake
1/2 cup oil
1/2 cup honey
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1 teaspoon baking powder
1 teaspoon baking soda
zest of 1 orange
1 teaspoon vinegar
2 cups all-purpose flour
3/4 cups strongly brewed black tea
For the frosting
4 oz Vermont Creamery Fresh Goat Cheese with Clover Blossom Honey, room temperature
4 tablespoons salted butter, room temperature
2 cups powdered sugar
1/4 teaspoon salt
1 pint fresh figs, cut in halves and quarters
1/4 cup chopped walnuts
For the cake
- Preheat oven to 350°F. Grease a large loaf pan and line with parchment paper. Set aside.
- In a large bowl, whisk to combine oil, eggs, honey, brown sugar, cinnamon, nutmeg, cardamom, baking powder, baking soda, orange zest, and vinegar.
- Working in 3 batches, alternate folding in the flour and the brewed black tea. Do not over mix.
- Pour batter into prepared pan and bake for 45 minutes, until a knife inserted in the center of the loaf comes out clean. Allow to cool completely while making the frosting.
For the frosting
- In a standing mixer fitted with a whisk attachment, whip the butter and goat cheese on high for 1 minute. Add in the powdered sugar and salt and whip 1 minute more.
- Once loaf has cooled completely, spread frosting on top, then garnish with figs and walnuts!
This post is sponsored by Vermont Creamery. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!