Cottage cheese cake with lemons and raisins
Description
Choose cottage cheese for the recipe that is not too moist. You can leave it in grains so it can be felt in the finished cake, or rub it through a sieve. This will make the cottage cheese finer and more uniform. In any case, the presence of cottage cheese makes the texture of the cake more moist. It can be served with tea or coffee.
Instructions
- 1
Step 1
To make the cake, prepare all the ingredients. Sift the flour through a sieve beforehand to aerate it. The butter should be soft, so take it out of the refrigerator in advance.
- 2
Step 2
Soak the raisins in boiling water and let them stand for about 15 minutes so they soften. Then rinse them and pat dry on a towel. Wash the lemon and scald it with boiling water. Remove the zest, trying not to touch the white pith.
- 3
Step 3
For the dough, mix the eggs with the sugar.
- 4
Step 4
Then add soft butter and cottage cheese to the bowl. Mix.
- 5
Step 5
Add baking soda, a pinch of salt, and vanilla to the dough. Then gradually add the flour and work it into the dough. The finished dough will be quite thick. If the cottage cheese was very wet to begin with, you may need slightly more flour than the recipe states.
- 6
Step 6
Then fold the raisins and lemon zest into the dough.
- 7
Step 7
Place the finished dough in a silicone baking mold. Depending on the quality of the mold, you can grease it with vegetable oil. Bake the cake at 180 degrees for approximately 40–60 minutes. Use your oven as a guide.
- 8
Step 8
The finished cake will rise slightly and turn golden. Remove it from the pan and let cool.
- 9
Step 9
Cut the cake into pieces and serve at the table.