Raspberry cottage cake

Name: Raspberry cottage cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 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

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

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
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
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
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
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
Allow the casting to set for 15-20 minutes.