This recipe uses the ever elusive dry curd cottage cheese, but if you can find it, it gives cakes a nice moist texture. I also like that it seems to make the cakes more firm.
Serving tip: Toast slice in some butter on top of the stove until each side turns dark brown.
Ingredients:
Cake:
2 1/2 cups almond flour
1/4 tsp salt
1 tsp baking soda
1 tsp lemon juice
1 tbsp vanilla
1 1/2 cups dry curd cottage cheese
1/2 cup honey
3 eggs
3 tbsp melted butter (or coconut oil)
2 cups blueberries
Topping:
1/4 cup honey
1/3 cup almond flour
1/2 tsp nutmeg
4 tbsp cold butter, cubed
Preparation:
- Preheat oven to 375 degrees
- Add dry curd cottage cheese, honey, eggs, vanilla, melted butter and lemon juice to a blender
- Puree for several minutes until mixture is smooth
- Combine all the drive ingredients, except blueberries in a large bowl
- Pour wet mixture into dry ingredients and stir until well combined
- Stir in blueberries
- Combine topping ingredients in a small bowl.
- Mixture should be a little crumbly – the honey will make it more like a sticky thick batter
- Line 9 x 13 baking dish with parchment paper
- Pour cake mixture into pan so it is even
- Drop pieces of the topping over the cake batter
- Bake for 35 – 40 minutes until cake is golden on top
- Store in refrigerator or freezer
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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This could substitute for the elusive peach cobbler recipe. Or blackberry.