Curd cake with dark raisins
8 servings
70 minutes
Cottage cheese cake with dark raisins is a delicate treat with deep roots in Italian cuisine. Italians have long valued cottage cheese for its velvety texture and rich flavor, while raisins add natural sweetness and exquisite aroma to the baked goods. This cake is characterized by its softness and lightness; its airy batter is filled with juicy raisins that reveal their fruity notes during baking. The taste is a harmonious blend of creamy tenderness of the cottage cheese, caramel hints of sugar, and subtle vanilla aroma. The cake is perfect as a morning dessert with a cup of freshly brewed espresso and also makes a wonderful addition to family tea time. Its simplicity in preparation makes it accessible even for novice cooks, while the tender batter and raisins provide a balance of flavors that leaves a pleasant aftertaste.
1
Mix the dry ingredients. Flour, baking powder, baking soda, and whisk together.
- Wheat flour: 150 g
- Baking powder: 2 teaspoons
- Soda: pinch
2
In a separate bowl, mix the wet ingredients. Eggs, cottage cheese, sugar, diced butter, and vanilla extract (can be replaced with vanillin).
- Chicken egg: 2 pieces
- Cottage cheese crumbly: 300 g
- Sugar: 150 g
- Butter: 70 g
- Vanilla extract: 2 teaspoons
3
Add wet ingredients to dry ones and pour in the milk, mix with a mixer, add raisins.
- Milk: 50 ml
- Dark raisins: 100 g
4
Pour into a mold and bake in a preheated oven for 1 hour at 160 degrees (check with a skewer, may need more time, ovens vary).
5
Sprinkle the finished cake with powdered sugar.
- Powdered sugar: 10 g