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Cooking
Cottage Cheese and Poppy Seed Cake
· 4 servings
Pastry
Work the dough until smooth, then roll it out into a springform cake tin lined on the bottom with baking paper. Press the dough in either with your hands or a small rolling pin, and gently raise the edges slightly up the sides of the tin.
Chilling the pastry
Pop it in the fridge to rest while you prepare the filling.
Whisking the filling
Whisk the filling ingredients until smooth. Pour the filling over the prepared pastry base and bake in an oven preheated to 170°C.
Baking
Bake for about 50 minutes, then turn off the oven and leave the cake inside to cool for a further hour or so.
Tip
It's well worth leaving the cake in the fridge for at least six hours before serving. Serve at room temperature.