Not Just a Cake, But Gold! Learned from an Arabic Chef! This is the Best Cake I’ve Ever Tasted!

Not Just a Cake, But Gold! Learned from an Arabic Chef! This is the Best Cake I’ve Ever Tasted!

Ingredients

    • 3 eggs + 1 egg (for the filling)
    • 150 grams (3/4 cup) sugar
    • A pinch of salt
    • 100 ml (1/2 cup) vegetable oil
    • 70 ml (1/3 cup) milk
    • 200 grams (1 2/3 cups) all-purpose flour
    • 1 tablespoon baking powder
    • 250 grams (1 cup) cottage cheese
    • 3 tablespoons sugar (for the filling)
    • 1 tablespoon cornstarch
    • Powdered sugar for dusting

Equipment

    • Baking pan (22×22 cm / 9×9 inches)
    • Mixing bowls
    • Whisk or electric mixer
    • Sifter
    • Spatula
    • Measuring cups and spoons

Instructions

    1. Prepare the Baking Pan:
      • Preheat your oven to 180°C (350°F).
      • Grease a 22×22 cm (9×9 inches) baking pan with a bit of vegetable oil or line it with parchment paper to prevent the cake from sticking.
    1. Mix the Cake Batter:
        • In a large mixing bowl, crack 3 eggs. Add 150 grams of sugar and a pinch of salt.
        • Using a whisk or an electric mixer, beat the eggs and sugar together until the mixture becomes pale and fluffy.
        • Gradually add 100 ml of vegetable oil and 70 ml of milk, continuing to mix until well combined.

       

      • Sift 200 grams of all-purpose flour and 1 tablespoon of baking powder into the wet mixture. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix to keep the batter light and airy.
    2. Prepare the Filling:
        • In a separate bowl, combine 250 grams of cottage cheese, 3 tablespoons of sugar, 1 tablespoon of cornstarch, and 1 egg. Mix until smooth and creamy. The cornstarch will help to thicken the filling and keep it from becoming too runny during baking.

       

    3. Assemble the Cake:
        • Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
        • Spoon the cottage cheese filling over the batter, spreading it evenly but leaving a small border around the edges to prevent the filling from leaking out.

       

      • Pour the remaining cake batter over the filling, carefully spreading it to cover the filling completely.
    4. Bake the Cake:
        • Place the assembled cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

       

      • The top of the cake should be golden brown and the edges should start to pull away from the sides of the pan.
    5. Cool and Serve:
        • Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

       

      • Transfer the cake to a wire rack to cool completely.
      • Once cooled, dust the top of the cake with powdered sugar for an elegant finish.

Cooking Tips

    • Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start. This helps the batter mix more evenly and results in a better texture.
    • Avoid Overmixing: When combining the wet and dry ingredients, fold gently to keep the batter light and airy. Overmixing can result in a dense cake.
    • Smooth Filling: For a smoother filling, you can blend the cottage cheese mixture until completely smooth. This ensures a more even texture in the cake.

Nutritional Benefits

    • Eggs: Provide high-quality protein, essential vitamins, and minerals such as vitamin B12 and vitamin D. Eggs also contribute to the cake’s structure and moisture.
    • Cottage Cheese: A good source of protein and calcium, cottage cheese adds creaminess and nutrition to the cake.
    • Milk: Provides calcium and vitamin D, which are important for bone health.
  • Vegetable Oil: Contains healthy fats that provide energy and help with the absorption of vitamins.
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