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Peach and fig cottage cheese cake

This peach and fig cottage cheese cake is a lovely way to jazz up a simple high-protein cottage cheese bake. Made with cottage cheese, Greek yoghurt and egg, it has a soft, creamy texture, while peach, dried figs, pistachios and cinnamon add plenty of flavour and natural sweetness. Chia or poppy seeds can also be added for extra calcium if you are looking to support a bone-health-focused diet. The individual cakes are easy to prepare in either an air fryer or oven, making them a convenient option for breakfast or brunch. Serve them warm with softly stewed peaches and Greek yoghurt, or let them cool completely and enjoy as a lighter dessert or afternoon tea treat.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2
Course: Dessert, Main Course
Cuisine: Mid&East European
Ingredients Method

Ingredients
  

  • 150 g cottage cheese
  • 2 tbsp Greek yoghurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp date syrup
  • 3 tbsp polenta or oatmeal
  • 1 tbsp ground chia seeds or poppy seeds optional
  • 2 tbsp chopped pistachios or ground almonds
  • ½ tsp Ceylon cinnamon
  • 1 peach skinned and chopped
  • 3 dried figs chopped
  • For the stewed peaches:
  • 2 peaches skinned and chopped
  • 1 tbsp date syrup
  • 1 tbsp orange juice

Method
 

  1. In a medium bowl, mix the cottage cheese, egg, Greek yoghurt, date syrup, cinnamon and vanilla extract until smooth.
  2. Add the polenta or oatmeal and stir gently until combined. Fold in the chopped dried figs, peach and pistachios or ground almonds. Add the poppy/chia seeds if used and combine.
  3. Divide the mixture evenly between two small silicone moulds or baking tins.
  4. Air fryer: Cook at 180°C for 15–18 minutes, until golden on top and just set in the centre.
  5. Oven: Preheat the oven to 180°C and bake for about 20 minutes, until golden and firm.
  6. Allow the cakes to cool slightly in their moulds, then carefully remove them.
  7. Meanwhile, place the chopped peaches, date syrup and orange juice in a small pan. Cook over a medium heat until the peaches are soft and syrupy, then remove from the heat.
  8. Serve the cottage cheese cakes with the stewed peaches and a dollop of Greek yoghurt.