250g cottage cheese 250g cream cheese 200ml sour cream 2/3 cup castor sugar 2T Maizena grated zest and juice of 1 lemon 3 jumbo eggs, beaten
2T poppy seeds
For the sauce
250g fresh strawberries 6T castor sugar juice of 1/2 lemon
1. Heat oven to 150˚C.
2. Butter and line a 24cm cake tin. 3. Place the cottage cheese, cream cheese, sour cream, sugar, Maizena and lemon in a food processor and pulse until smooth (add more lemon as required). Pulse in the eggs, one at a time, then the poppy seeds. Pour the mixture into the prepared tin and bake until puffed up and just set, about 1 hour. Run a knife around the edge as soon as it is removed from the oven, as the torte shrinks as it cools and will split. 4. Make the sauce: whizz all the ingredients together to a smooth purée and adjust flavouring. 5. Serve the torte, cooled, with the strawberry sauce.