Goat’s cheese possibly isn’t your first go-to ingredient when it comes to baking, but if you give something different a go, let it be this. I couldn’t believe how luxurious and rich the goat’s cheese makes the cakes and I didn’t want to stop eating them. I originally intended the recipe to be a brownie-type at first but when I realised how soft and light the sponge was cooked properly (i.e. I overcooked it) it was too good to ignore.

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Makes 9

250g soft goat’s cheese
225g unsalted butter, melted, plus extra for greasing
300g caster sugar
3 eggs
175g plain flour
½ tsp baking powder
170g chopped white chocolate
20 x 20cm square cake tin

Go to LandScape magazine for the full recipe