At a glance
This cottage cheese and poppy seed cake brings together a buttery oat crust, a creamy curds layer, and a warm spiced poppy seed filling. You'll spend about 25 minutes on prep work and a short chill in the fridge, then bake everything together for roughly 45 minutes—the trickiest part is getting the dough pressed evenly into the tin, but your hands work just fine if you don't have a rolling pin.
1/6
Make the dough
Mix the flour and oats with the softened butter, egg yolk and sugar, then knead into a dough.
For this step
0/52/6
Let it rest
Shape the dough into a ball, wrap it in foil and let it rest in the fridge for at least 30 minutes.
3/6
Poppy seed filling
Pour the milk into a small saucepan, add the poppy seeds, agave syrup and cinnamon, and bring to a boil. Cook for 3-5 minutes, until the filling thickens.
For this step
0/4
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
