Mini Cottage Cheese Cake with Chestnuts
Background
This mini cottage cheese cake with chestnuts is a nourishing, high-protein bake that’s both satisfying and naturally sweet. Thanks to the combination of cottage cheese, oats and chestnuts, it’s rich in protein and fibre, making it a filling yet wholesome option at any time of day.
Enjoy it warm as a light pudding with custard or Greek yoghurt, or serve it cold with a cup of tea or coffee for breakfast or afternoon tea. The recipe is also easy to adapt - simply use gluten-free oats for a gluten-free version.
Ingredients
- 100g cottage cheese
- 1 medium egg
- 2 Tbsp honey, maple syrup or date syrup
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- 1 tsp vanilla extract
- ½ cup rolled oats
- ½ cup chopped cooked chestnuts
Instructions
- Preheat the oven to 180°C (or preheat an air fryer to the same temperature). Lightly grease a small oven-proof dish.
- Place the cottage cheese in a bowl. Add the egg, sweetener, vanilla extract and half of the cinnamon, then mix until smooth and well combined.
- Stir in the rolled oats, mixed spice and chopped chestnuts until evenly distributed.
- Transfer the mixture to the prepared dish and smooth the surface.
- Bake for about 15 minutes, until just set and lightly golden on top.
- Allow to cool slightly before serving.
- Serve warm or at room temperature, drizzled with extra honey or syrup if desired. A spoonful of Greek yoghurt or custard also works beautifully.
Categories
- Meal Type: - Air fryer - Bake - Breakfast - Budget - Cakes - Dessert - Everyday - Main - Quick & Easy - Seasonal - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea
- Health and Diet: - Gluten Free - Healthy - High Fibre - Vegetarian
- Skill Levels: - Easy
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