Italian Cottage Cheese Cake with Corn Flour
Baking and Desserts | Italian cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
Italian Cottage Cheese Cake with Corn Flour
Ingredients
- Cottage cheese - 8.8 oz
- Corn Flour for Polenta - 6.3 oz
- Wheat Flour - 2.8 oz
- Sugar - 5.3 oz
- Baking Powder - 1 teaspoon
- Farm fresh eggs - 3 pieces
- Lemon - 1 piece
- Orange zest - 1 piece
- Salt - to taste
- Powdered Sugar - to taste
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Pass the cottage cheese through a sieve.
Step 3
Juice the lemon and orange using a citrus juicer; if you don't have a juicer, squeeze the juice and separate the zest from the pulp.
Step 4
Finely grate the zest and add it to the cottage cheese along with the sugar. Mix well.
Step 5
Add the lemon and orange juice to the batter. Mix well.
Step 6
Beat in the eggs one at a time, mixing thoroughly after each addition.
Step 7
Add the corn flour. Mix well.
Step 8
In a separate bowl, sift the wheat flour, mix it with the baking powder and salt, then add it to the batter. Stir until the mixture is homogeneous.
Step 9
Transfer the batter to a greased and lightly floured 20 cm round cake pan; if you don't have a round pan, use any other, but the layer should not be too thick (about 5 cm).
Step 10
Bake for 40 minutes until a rich golden color is achieved. While still hot, sprinkle the cake with powdered sugar. Enjoy your meal!
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