Cottage cheese cake with cherries

desserts Swiss cuisine summer
Total: 1 hr 15 min. | Active: 20 min.
vegetarian

Cottage cheese is more commonly used in savoury dishes. In this cake, however, it not only adds an extra portion of protein but also gives it a wonderfully creamy, almost cheesecake-like texture. Complete with juicy cherries, this cake is perfect for a fruity summer afternoon snack.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 12 pieces

Cake
120 g butter, melted, left to cool
3  eggs
400 g plain cottage cheese
150 g maple syrup
100 g sugar
220 g white flour
2 tsp baking powder
1 tsp salt
600 g cherries, pitted
3 tbsp flaked almonds
To bake
2 tbsp icing sugar

How it's done

Cake

In a bowl, mix the butter with all the other ingredients up to and including the sugar. Combine the flour, baking powder and salt, mix in. Fold in half of the cherries. Transfer the batter to the prepared tin, scatter the remainder of the cherries on top, press down gently. Top with the flaked almonds.

To bake

Approx. 55 mins. in the centre of an oven preheated to 200 °C. Remove, leave the cake to cool on a rack. Dust the cake with icing sugar.

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