These cottage cheese Easter cakes are a delightful treat that combines the lightness of cottage cheese with the citrusy zest of orange or lemon, and the sweet chewiness of candied fruit or dried fruits. The texture is wonderfully airy and the aroma is captivating, making these cakes a favorite during festive seasons.
Why You’ll Love This:
If you appreciate baked goods that aren’t overly sweet and offer a unique texture, these cottage cheese cakes are for you. They are simple to make, require basic ingredients, and the result is a fluffy, moist cake that’s bursting with flavor.
Perfect Occasion:
These cakes are perfect for Easter celebrations or any special occasion that calls for a light, flavorful dessert. They can be served as part of a festive brunch, as a delightful after-dinner dessert, or as a special treat to enjoy with tea or coffee.
Decoration Tips:
Once the cakes have cooled, drizzle them with a simple glaze made from egg whites, lemon juice, and powdered sugar, then top with colorful sprinkles or candied fruit for a festive look. The glaze not only adds sweetness but also helps to seal in the cakes’ moisture.
Ingredients:
- 300g flour
- 160g unsalted butter, room temperature
- 4 eggs, room temperature
- 300g cottage cheese, sieved for smoothness
- Juice and zest from 1 orange or lemon
- 200g candied fruit or dried fruits
- 1 tsp baking powder
- 1/2 tsp baking soda
- 200g sugar
- A pinch of salt
Instructions:
- Preheat your oven to 170°C (338°F). Line 9×9 cm baking molds with parchment paper.
- Cream the butter with sugar and a pinch of salt. Add citrus zest if using.
- Using a mixer, beat the mixture for about 4 minutes until fluffy.
- Add eggs one at a time, beating for about 40 seconds after each addition.
- Mix in half of the cottage cheese until combined, then add the remaining cottage cheese and blend until smooth.
- Stir in the orange or lemon juice and candied fruit or dried fruits with a spatula.
- Combine the baking powder and baking soda with the flour, sift in parts into the batter, and fold gently with the spatula.
- Fill the prepared molds just over halfway. Cover with foil.
- Bake in the preheated oven for 20 minutes, remove the foil, and bake for another 30 minutes or until a wooden skewer inserted comes out clean.
- Let the cakes cool, then prepare the glaze: whip 2 egg whites with 1 tsp of lemon juice for about 30 seconds, then gradually add 400g of powdered sugar, whipping until thick.
- Drizzle the glaze over the cooled cakes and optionally decorate.
Enjoy these delightful cottage cheese Easter cakes that bring a touch of lightness and joy to any celebration!
