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Cake or cupcakes:
125 g butter, softened
240 ml castor sugar
4 large eggs, separated
Grated zest of 1 orange and 1 lemon
15 ml each orange juice and lemon juice
5 ml vanilla essence
250 g almond flour
250 g LANCEWOOD® Low Fat Plain Smooth Cottage Cheese
125 ml almonds, toasted (optional)
Icing sugar for dusting
Grated lemon and orange zest
Preheat the oven to 160°C. Beat the butter and 180 ml of the castor sugar together until creamy and light. Scrape the sides of the bowl down every now and again. Add the orange and lemon zest and juice and vanilla. Add the egg yolks one at a time and beat well after each addition. Add the almond flour and mix into butter and sugar mixture. Add the cottage cheese and fold into almond flour mixture. Beat the egg whites until soft peaks forms. Add the remaining castor sugar a little at a time and beat until glossy and firm. Fold gently into the almond flour mixture using a metal spoon. Spoon into a greased and lined 20 cm spring form pan and smooth the top with a knife. Bake for 50 – 55 minutes until firm. Leave to cool in the pan.
Sprinkle with toasted almonds, dust with icing sugar and sprinkle orange and lemon zest on top.
Follow the same method up to the point of decanting. Spoon into a muffin pan lined with cupcake cases. Smooth the tops with a knife. Bake for 30 – 35 minutes until firm. Leave to cool in the pan. Remove and place on a wire rack to cool completely. Serve with your topping of choice.
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