Italian cottage cheese cake with corn flour
10 servings
80 minutes
Italian cottage cheese cake made with corn flour is a true delight born from the warm traditions of Italian cuisine. The delicate cottage cheese gives the pastry a velvety texture, while the corn flour adds lightness and a golden hue. The citrus freshness of lemon and orange adds a refined tang, creating an exquisite balance of flavors. Each piece of this cake is infused with the sunny mood of the Mediterranean, where simple ingredients transform into a work of art. It pairs wonderfully with a cup of strong espresso or fragrant tea, enhancing cozy evenings and friendly gatherings. This cake is perfect for a light breakfast, an elegant dessert, or a festive table, filling the home with aromas of warm happiness.
1
Preheat the oven to 180 degrees.
2
Pass the cottage cheese through a sieve.
- Cottage cheese: 250 g
3
In a citrus juicer, squeeze the juice of lemon and orange; if there is no juicer, squeeze the juice and separate the zest from the pulp.
- Lemon: 1 piece
- Oranges: 1 piece
4
Grate the zest finely and add it to the cottage cheese with sugar. Mix well.
- Lemon: 1 piece
- Oranges: 1 piece
- Sugar: 150 g
5
Add lemon and orange juice to the dough. Mix well.
- Lemon: 1 piece
- Oranges: 1 piece
6
Break in one egg at a time, mixing thoroughly after each addition.
- Chicken egg: 3 pieces
7
Add corn flour. Mix.
- Corn flour: 180 g
8
Sift the wheat flour separately, mix it with baking powder and salt, then add to the dough. Mix the dough until homogeneous consistency.
- Wheat flour: 80 g
- Baking powder: 1 teaspoon
- Salt: to taste
9
Transfer the dough to a greased and lightly floured 20 cm diameter pan; if you don't have a round pan, use any other, but the layer shouldn't be too thick (mine is about 5 cm).
- Powdered sugar: to taste
10
Bake for 40 minutes until a rich golden color. Sprinkle powdered sugar on the hot cake. Enjoy your meal!