Goat Cheese, Honey and Rosemary Cake

Method

1. 1
   Preheat the oven to 180°C (350°F). Mix the flour and baking powder in a bowl. In a large bowl, beat the 3 eggs. Add the fresh goat's cheese, milk, honey and olive oil, mix well. Incorporate the flour gradually, mixing between each addition.

   💡 Tip

   Adding the flour gradually prevents lumps. Don't over-mix once the flour is in: an over-worked batter gives a dense, compact cake.
2. 2
   Strip the rosemary leaves and fold them into the batter. Season with salt and pepper. Cut the goat's cheese log into chunks, keeping 2 to 3 rounds for decoration. Fold the chunks gently into the batter.

   💡 Tip

   Fold the cheese chunks in gently so they stay whole in the batter. Little pockets of melted cheese when you slice is exactly what you're going for.
3. 3
   Pour the batter into a buttered and floured loaf tin. Place the reserved cheese rounds and a few rosemary sprigs on top. Bake for 40 to 45 minutes. A knife inserted in the centre should come out clean.

   💡 Tip

   Leave to cool for 10 minutes in the tin before turning out. The cake holds together better and the flavours concentrate.