Lemon Goat Cheese Cake with Raspberry Sauce

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 worldโ€™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 ๐Ÿ™‚

– 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.

– Strain the raspberry sauce through a fine mesh strainer to remove all seeds.

– Cool. Serve cake with the raspberry sauce.

– Enjoy!


About FoodBabbles

I'm just a girl with a passion for good food. Especially the sweet side of life. I love to eat it, make it, read about it... if it has to do with food, it's for me. I'd like to share my food, writing and photos with you. Sometimes they come out great. Other times, well... there are some mishaps but I'll share those with you too. I'm only human! Either way, I enjoy it and hope you will too! So here are sugary, sweet culinary delights from my talented yet dangerously klutzy hands so obviously not bred to work with sharp knives and hot ovens.
This entry was posted in Cake, Desserts, Sauces and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

16 Responses to Lemon Goat Cheese Cake with Raspberry Sauce

  1. Yummmmm. Sounds PERFECT. I love goat cheese with a sweet component and fruit; how could this go wrong. Thanks for participating too…this one I have to make!

  2. briarrose says:

    Amazing job. The flavor must have been out of this world.

  3. That looks delicious! Especially with those berries on top ๐Ÿ™‚

  4. jules says:

    I must try this. I love all things “goat”…Goat yogurt, goat cheese, Mexican goat stew called Birria…I posted about a fabulous Moroccan Goat Stew a while back and i’ve been making my own goat cheese lately. I sound goat crazy… this recipe is a perfect excuse to make another batch. Thanks for the recipe and delicious photos

    • FoodBabbles says:

      Thanks so much for your wonderful comment, Jules! I’m so impressed you made your own goat cheese. I just made ricotta for the first time. Will have to try my hand at goat cheese. Your site is beautiful!!

  5. julia says:

    I have been LOVING all the #Goaterie tweets and blog posts b/c I LOOOOVE goat cheese. In a cake. With lemon, YES PLEASE!!!!

    • FoodBabbles says:

      Yes, #goaterie has been awesome! You should have joined us but at least you still enjoyed all the submissions ๐Ÿ™‚ Thanks for leaving me such a nice comment!!

  6. jules says:

    I’m back with a report…THIS CAKE IS AWESOME !!!! An absolute must-try for anyone who is thinking about a fabulous fresh light treat…one of my new “all time favorites”. Thanks so much for the recipe and great instructions. My homemade goat cheese made it even more fun to share…I just posted about the goat cheese and mentioned your blog and this recipe…will post about this fabulous cake soon and send many props your way. thanks again and again

  7. Maranda says:

    This looks wonderful! I love the addition of the lemon. I’ve made a goat cheese cheesecake before and found it so delectable. But there was cream cheese in it as well. Thanks for sharing this wonderful recipe with me today. Have a great rest of the week!

  8. jules says:

    hi Kate…just posted about this delicious treat and hope to send some peeps your way…thanks again for this wonderful post and recipe.

  9. Pingback: Top 11 of 2011… A Look Back As We Move Forward | FoodBabbles

  10. Pingback: Raspberry Truffle Cake | FoodBabbles

Talk To Me!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s