Ingredients for Finnish Curd Cake
- 4 tablespoons (2 ounces) unsalted butter, softened
- Breadcrumbs
- 1 ½ teaspoons baking powder
- Unbleached Flour
- 24 ounces (about 3 cups) fresh cottage cheese, pressed through a sieve
- 4 large eggs
- Brown Sugar
- Cinnamon
- Cardamom
- Ginger
- Orange Rind
- Lemon, Rind Of
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How to Make Finnish Curd Cake
- Preheat oven to 325°F (160°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie plate. Chill in the refrigerator for at least 15 minutes.
- While the crust chills, prepare the filling: Press the cottage cheese through a fine-mesh sieve to remove any lumps.
- In a large bowl, beat eggs and sugar together until light and frothy using an electric mixer.
- Stir in the cardamom, cinnamon, and lemon zest.
- Gently fold in the sieved cottage cheese until well combined.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the cottage cheese mixture, mixing until just combined. Be careful not to overmix.
- Stir in the softened butter until evenly distributed.
- Pour the filling into the chilled crust.
- Bake for 60 minutes, or until the cake is set and lightly golden brown. A toothpick inserted into the center should come out with only a few moist crumbs attached.
- Let the cake cool completely in the pan before serving. It's best served chilled.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
56g
Fat
51g
Carbs
11g
