Cottage Cheese Batter Cake

READY IN: 1hr 10mins
Recipe by Derf2440

This cake and a hot cuppa tea make a nice lunch. I have used frozen berries from the freezer, they work quite well and didn't have to slice the strawberries.from Reader's digest.

Top Review by Chef jshaffer

First off, this is not a cake. It is a cross between a souffle and a pudding, like bread pudding. Mine had a beautiful color to it, and the inside was the consistency of a souffle. The only change I made was to use coriander instead of cinnamon (personal preference). I did not use the topping because I thought it was excellent as it was, not too sweet and very fragrant, and the topping would have covered the fairly mild taste of the batter cake. I loved the way it worked with the blender. Thank you for sharing, Derf.

Ingredients Nutrition


  1. Cake------------.
  2. Preheat oven to 350 degrees.
  3. Place all ingredients for cake in food processor.
  4. Pulse together until batter forms.
  5. Spoon into buttered 8 inch square cake pan.
  6. Bake for 45 to 50 minutes or until cake tester inserted in centre comes out clean.
  7. Topping------------.
  8. Combine berries.
  9. Melt red currant jelly with orange juice.
  10. Let cool slightly, stir into berries.
  11. Top cake with berry mixture and cut into squares to serve.
  12. Variation------------.
  13. If you don't have a food processor, you can use a blender to combine the ingredients for this cake.
  14. Process the eggs, cottage cheese and cream cheese until smoth, then add the remaining cake ingredients and process until combined.
  15. Proceed as directed above.
  16. (An electric mixer is not recommended for preparing this recipe as it changes the texture of the cake).

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