Categories: Cake

Ingredients

• 3 eggs, separated
• 2 Tbsp. unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup low-fat cottage cheese
• 1/4 cup grated lemon zest (2 to 3 lemons)
• 1 tsp. vanilla extract
• 1/2 cup almond flour or meal
• 1 1/4 cups whole-wheat pastry flour (or all-purpose flour)
• 1/4 tsp. cinnamon
• 3/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/4 cup low-fat milk
• Raspberries and chopped fresh mint, to serve (optional)

Directions

1. Heat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray, then line with kitchen parchment.
2. In medium bowl, use an electric mixer to whip the egg whites to stiff peaks, then set aside.
3. In a large bowl, use the mixer to beat together the butter and sugar for 1 minute. Add the egg yolks and mix again until creamy and pale, about 2 minutes. Add the cottage cheese, lemon zest and vanilla, then mix on medium until very well blended and the cottage cheese is broken down a little.
4. In a medium bowl, stir together the almond flour, pastry flour, cinnamon, baking powder and salt. Mix half of the dry ingredients into the butter and egg mixture and mix on low with the mixer. Add the milk and the remaining dry ingredients, then mix on low to blend. using a rubber spatula fold in half of the whipped egg whites rather briskly until well mixed into the batter. fold in the second half of the egg whites very gently, until blended in, but not deflated.
5. Pour the batter into the prepared pan. Bake on center rack until golden about 35 minutes. Let cool for 15 minutes before removing from the pan, then let cool completely before slicing. Sere with raspberries and mint, if desired.

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