BEORN'S HONEY NUT CAKE

Beorn's Honey Nut Cake image

Provided by Diana Adcock

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups strained cottage cheese (90 minutes in cheesecloth over a strainer)
1 1/2 tablespoons flour
1/4 teaspoon salt
3 tablespoons sour cream
3 egg yolks, beaten
1/2 cup honey
1 tablespoon butter
1 tablespoon fresh lemon juice
1 lemon, zest of
1/2 cup wheat germ
1/2 cup finely chopped nuts, like walnuts or 1/2 cup pecans

Steps:

Preheat oven to 375 degrees.
Butter a 9 inch square baking pan.
In a large bowl combine the strained cottage cheese, flour, salt, sour cream, honey, butter, lemon juice, lemon zest, and 1/4 cup wheat germ.
Beat egg whites until stiff and holding peaks.
Gently fold egg whites into the cottage cheese mixture.
Mix together the remaining wheat germ 1/4 cup chopped nuts of choice.
Sprinkle evenly over bottom of prepared pan.
Pour the batter on top and top with remaining chopped nuts.
Bake for 30 minutes or until toothpick inserted in center of cake comes out clean.

Nutrition Facts : Calories 152.2, Fat 7.2, SaturatedFat 2.6, Cholesterol 55, Sodium 204.4, Carbohydrate 17.4, Fiber 1.2, Sugar 12, Protein 6.2