Swedish curd cake with saffron (Ostkaka)

I am from the Swedish province “Småland” which is famous for many different things (IKEA was actually founded in Småland, Sweden). When it come to food, the Swedish “cheesecake” or curd cake is from Småland. A Swedish curd cake, is not to mix up with an American cheese cake. Our traditional curd cake has a creamy taste of almond and a firm consistency and is usually eaten lukewarm together with jam and whipped cream.

The base in a traditional Swedish curd cake is added rennet to a warm milk and flour mixture where it will coagulate. I have made an easier version of our curd cake with the help from cottage cheese. This makes it also a bit lighter dessert than the original.

Instead of taste of bitter almond, I have added saffron which makes this dessert a perfect Christmas dessert.

Ingredients (8 pers):

  • 3 eggs
  • 1/3 cup granulated sugar
  • 3 1/2 tbsp almond flour
  • 1/2 cup sliced almonds
  • 2 tbsp all purpose flour
  • 2/100 oz saffron
  • 16 oz cottage cheese
  • 2/3 cup cream (or half milk half cream)

Pre heat the oven to 350ºF. Butter the eight portion ovenproof dessert bowls. Whisk egg and sugar in a bowl until airy and fluffy. Add almond flour, sliced almonds, flour and ground saffron into the bowl. Finally, add cottage cheese and cream and mix it all together to a smooth batter. Pour the batter into the eight bowls. Bake the dessert in the oven for approximately 30-40 minutes.

Serve the curd cake with strawberry jam and whipped cream.

Smaklig måltid!






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