This Cottage Cheese Zebra Cake is proof that dessert can be both beautiful and wholesome — a light, high-protein cake with striking marbled stripes of cocoa and currant. It bakes up tender and sliceable, with no added sugar. If you love cottage cheese desserts, also try our Cottage Cheese and Orange Cake, and for another light treat, see Flourless Berry Protein Cheesecake.
Ingredients
- 480 g (1 lb) soft low-fat cottage cheese
- 2 eggs
- 20 g (0.7 oz) cornstarch
- 5 g (1 tsp) sweetener
- 10 g (0.35 oz) currant purée
- 5 g (1 tsp) cocoa powder
Instructions
- In a deep bowl, blend the cottage cheese, eggs, sweetener, and cornstarch until perfectly smooth.
- Divide the mixture into three parts: stir the currant purée into one and the cocoa powder into another, leaving the third plain.
- Grease a pan with a drop of oil. Spoon the mixtures into the center one tablespoon at a time, alternating colors, until all the batter is used.
- Drag a toothpick from the edge to the center and back again to create the zebra pattern.
- Bake at 170°C (340°F) for 30 minutes. Let it cool completely before removing from the pan.
Tips
- Blend the cottage cheese until completely smooth — any lumps will show in the finished cake. A high-speed blender works best.
- Let the cake cool fully in the pan before slicing; it firms up as it cools and cuts much more cleanly.
- For the science behind marbled batters and even baking, the technique guides at seriouseats.com are a great reference.
Nutrition: Per 100 g: 119 kcal, protein 18.4 g, fat 4 g, carbs 2.4 g.