Raspberry cottage cake

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 14
  • 1 Organic Lemon
  • 70 g Coconut flour
  • 180 g Teff flour (Ethiopian dwarf millet; health food store)
  • 75 g Coconut shavings
  • 150 g demerara sugar
  • 1 TABLESPOON Baking Powder
  • 1 pinch Salt
  • 200 g Cottage cheese (4,6 % fat)
  • 2 Eggs (size M)
  • 300 g Applesauce
  • 5 TABLESPOONS Oil
  • 150 g frozen raspberries
  • 125 g Icing sugar
  • 1-2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Margarine

Directions

  1. 1

    Wash the lemon hot, grate dry and grate the peel thinly. Mix both types of flour, 50 g of grated coconut, sugar, baking powder, salt and lemon peel.

  2. 2

    Puree the cheese in a tall mixing bowl. Whisk eggs in a large bowl. Mix in applesauce, oil and cheese. Stir the flour mixture into the egg mixture. Fold raspberries into the dough. Pour the dough into a greased springform pan with a high rim and flat tube bottom insert (approx. 2 litres capacity; 20 cm Ø top) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  3. 3

    manufacturer) Bake for 50-60 minutes. Remove the cake from the oven, remove from the edge and leave to cool in the pan for 30-40 minutes. Turn the cake out of the tin and let it cool down completely.

  4. 4

    Mix icing sugar and lemon juice with the whisk of the hand mixer to a smooth glaze. Place the cake on a serving dish and pour the icing over the cake with a spoon. Sprinkle the rest of the grated coconut over it.

  5. 5

    Allow the casting to set for 15-20 minutes.

Nutrition Facts

KCAL
250 kcal
CARBS
34 g
FATS
9 g
PROTEINS
6 g