Cottage Cheese and Carrot Cake

Ingredients list for Cottage Cheese and Carrot Cake

• 300 grams Paneer (cottage cheese) finely grated
• 1 cup Carrots grated
• 2 Eggs
• ½ cup Castor sugar (caster sugar)
• 1 teaspoon Cinnamon powder
• Zest of 1 orange
• 3 tablespoons Refined flour (maida)

Method

1. Preheat oven to 160°C. Line a cake tin with aluminium foil.
2. Separate the egg yolks from whites and put into 2 separate bowls.
3. Whisk the egg whites well. Add ¼ cup castor sugar and whisk till stiff peaks are formed.
4. Add remaining castor sugar, cinnamon powder and orange zest to the egg yolks and whisk till well combined.
5. Mix together carrots and flour in a third bowl. Add cottage cheese and egg yolk mixture and mix well. Add the egg white mixture and fold in gently till well combined.
6. Pour the mixture into the lined tin and place on a deep baking tray partly filled with water. Place the tray in the preheated oven and bake for 40-50 minutes. Remove from heat, cool and demould. Refrigerate for 3-4 hours.
7. Slice and serve.