Ingredients for cottage cheese and poppy seed cake:
For the dough:
250 g cottage cheese (skimmed or full-fat, depending on your preference)
250 g sugar (a little less if you prefer less sweetness)
250 g flour (wheat or spelt) 200
g poppy seeds (ground)
100 ml oil (neutral, e.g. sunflower or rapeseed)
6 eggs (separated into yolks and whites)
100 ml milk (whole milk or plant milk)
1 sachet of baking powder (approximately 15 g)
For the lemon glaze:
350 g powdered sugar
Juice of 1 lemon (freshly squeezed)

Continue on the next page Preparation:
1. Prepare the ingredients
Before you begin, bring all the ingredients to room temperature. This will ensure the batter combines evenly and the cake is nice and fluffy. Preheat the oven to 180 degrees Celsius (top/bottom) and grease and flour a baking tray or line it with parchment paper.
2. Prepare the egg yolk and sugar mixture
In a large bowl, beat the egg yolks and sugar until light and creamy. This will take about 3-4 minutes with a hand mixer on high speed. This step ensures the cake will be light and fluffy.