This extra-easy dish comes from my grandmother and is not rich or too sweet. It is similar to a light, very moist cheesecake. Serve with strawberries on top.
- 2 cups cottage cheese
- 1/3 cup block cream cheese
- 1 tablespoon grated orange rind
- 2 tablespoons orange juice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ cup melted butter
- 1/3 cup granulated sugar
- ½ cup all-purpose flour
- 3 eggs
- ½ teaspoon baking powder
- 11/2 cups thinly sliced strawberries
- ¼ cup red currant jelly
- 1 tablespoon orange juice
Preheat oven to 350 F. Line an 8-inch square cake pan with parchment paper.
Place all cake ingredients in a food processor and pulse together until a batter forms.
Pour into prepared pan and bake for 50 minutes or until a cake tester comes out clean. Let cool in pan for 10 minutes, then turn out of pan, peel off parchment paper and invert onto a rack to cool.
Place strawberries in a bowl. Melt red currant jelly together with orange juice. Cool a little and stir into fruit. Top cake with fruit and cut into squares to serve. Serves 4 with leftovers for breakfast.