Rustic Cottage Cheese and Honey Cake
This tender, moisture-rich cake blends creamy cottage cheese with the floral sweetness of honey for a rustic, protein-packed dessert. It features a dense, cheesecake-like crumb and a golden-brown crust that's perfect for afternoon tea.
Ingredients
Ingredients
- 2 cups full-fat cottage cheese small curd preferred
- 0.5 cup wildflower honey plus extra for drizzling
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest freshly grated
- 1.5 cups almond flour super-fine
- 0.5 cup all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp sea salt
- 0.25 cup sliced almonds for topping
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This cake tastes even better the next day as the honey flavors deepen. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend.