Cottage Cheese Cake with Raisins - 26 February 2025

I truly loved the taste of this Cottage Cheese and Raisin Cake. I'm not normally a fan of the taste of cottage cheese but keep seeing that it's good for you because it's rich in protein. When I bought a tub the other day I half regretted it later because I envisaged having to add it to salads or the usual vegetables to use it up.

By chance I found a couple of recipes that use cottage cheese on You Tube. One recipe was for biscuits and the other recipe was for a cake. I opted for the cake (this time) as biscuits don't tend to last very long. Also making the cake allowed me to finish off a bag of old flour I had lying around for a while.

I weighed the 200g needed in a bowl and used the electric whisk to try and make the cheese smoother so the mixture and then dough weren't too lumpy.

The photo above shows the mixture right after adding all of the ingredients. To be fair it did feel a bit dry at that point but I decided not to add any extra liquid as it sometimes makes the cake take much longer in the oven and it's never the same.

From the wet mixture going to the oven to being ready only took 25 minutes at 175 C.

I got the recipe, ingredients and process, from this video but I cannot embed it which is a shame, but I did find a similar video that you can watch below if you are interested:

As expected I adapted the recipe by decreasing the amount of sugar and butter by a 1/4 and it still worked ! I think the recipe gets natural sweetness from the cheese itself and also from the 50g of raisins so reducing the sugar didn't affect the taste (or consistency).

My only question mark is how to store it overnight. Last night I put it in the fridge (because of the cheese) but this morning it was much harder than yesterday. It still tastes fine and it's probably easier to slice it today.

Thank you for reading !