Recipe by Derf
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.
- 3 eggs
- 2 cups cottage cheese (2%)
- 1⁄2 cup all-purpose flour
- 1⁄3 cup sugar
- 1⁄3 cup cream cheese (light, not whipped type)
- 1⁄4 cup melted butter
- 1 tablespoon grated orange rind
- 2 tablespoons fresh orange juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1⁄2 teaspoon baking powder
- 1 cup sliced strawberry
- 1 cup raspberries
- 1 cup blueberries
- 1⁄4 cup red currant jelly
- 1 tablespoon fresh orange juice
Directions See How It's Made
- Preheat oven to 350 degrees.
- Place all ingredients for cake in food processor.
- Pulse together until batter forms.
- Spoon into buttered 8 inch square cake pan.
- Bake for 45 to 50 minutes or until cake tester inserted in centre comes out clean.
- Combine berries.
- Melt red currant jelly with orange juice.
- Let cool slightly, stir into berries.
- Top cake with berry mixture and cut into squares to serve.
- If you don't have a food processor, you can use a blender to combine the ingredients for this cake.
- Process the eggs, cottage cheese and cream cheese until smoth, then add the remaining cake ingredients and process until combined.
- Proceed as directed above.
- (An electric mixer is not recommended for preparing this recipe as it changes the texture of the cake).