Almond, fig and goat cheese torte

This gluten-free torte makes a great dessert that isn't very sweet. Janet Grech pairs the natural sweetness of the figs with goat cheese. 


  • 175g unsalted butter 
  • ½ cup sugar
  • 2 large figs
  • Pinch bicarbonate of soda
  • 2 tbsp water
  • 1 lemon, zest only 
  • 4 eggs, separated 
  • 2 tbsp sugar 
  • 3 fresh gbejniet
  • 450g ground almonds 
  • 1 vanilla pod 
  • 5 fresh figs, washed and sliced for garnish
  • Slivered almonds, toasted for granish 


  1. Pre-heat the oven to 180°C.
  2. Peel and mash the two figs into pulp. Add the bicarbonate of soda and 2 tbsp water and set aside. 
  3. Cream the butter and sugar until light.
  4. Add the fig pulp and beat until incorporated.
  5. Add the vanilla and lemon zest and mix.
  6. Add the 4 egg yolks one at a time, followed by the gbejniet and mix until smooth.
  7. Add the almond meal and mix until combined.
  8. Beat the egg whites in a clean and dry mixer, adding 2 tbsp sugar to stiff peaks. 
  9. Fold in the beaten egg whites into the almond meal and mix until combined.
  10. Transfer mixture into a greased spring form pan. 
  11. Bake for about 45 mins.
  12. Top with fresh figs and toasted slivered almonds. 

This recipe first appeared on Gourmet Today, June, 2016.

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