Cottage cheese (paneer) cake

Ingredients

Paneer or cottage cheese – 2 cups (preferably fresh paneer, check my homemade paneer recipe)

Sugar – 1 cup (blended to a smooth powder)

Baking powder – ½ tsp

Beaten curd – 1 tbsp

Salt – ¼ tsp

Semolina or suji or upma rava – ¼ - ½ cup

Whole wheat flour or maida (all purpose flour) – 1 tbsp

Butter or oil – for greasing the baking tin

Fruit syrup or fruit sauce – strawberry or any fruit of your choice (for topping the cake)

Preparation

In a large bowl, crumble the paneer well.

Add the baking powder, salt, sugar, whole wheat flour and suji to the paneer.

Mix everything well and knead the mixture into smooth dough. It should not be like chapati dough, texture should be similar to gulab jamun or rasmalai dough.

Add or reduce the suji depending on how dense or crumbly you would like the cake. Less suji makes it crumbly, more will make it dense. I used ½ cup suji as I needed a dense one.

Grease a cake tin or baking tray with butter or oil.

Sprinkle some flour all inside the greased tin, also on the edges.

Place the dough in the cake tin and with a gentle hand press it so that it is even and well spread in the tin.

Beat the tin once to remove any gaps or air.

Bake this in a pre heated oven at 150°C for 30-40 minutes or until the edges of cake turn brown and a toothpick inserted comes out clean.

Remove from oven and place onto a wire rack to cool to room temperature.

Top it with the fruit syrup and serve warm.