Recently I shared a recipe for Curd Cake in a post about a colouring by numbers phone app. I’m happy to say the app has added a few more recipes such as Bruschetta, Chocolate Granola and Cottage Cheese Pancakes!
Today I’ll be sharing my version of the recipe for Lemon Cookies with Olive Oil. These cake-like cookies are perfect for the coming spring weather (southern hemisphere).
I dunked mine in tea flavoured with honey and lemon but they would also pair well with fresh lemonade/squash, lemon barley water or Limoncello.
Lemon Cookies with Olive Oil
Ingredients 1 cup sugar 1/2 cup olive oil 2 eggs, room temperature 1/4 cup freshly squeezed lemon juice 1 tablespoon grated lemon zest 2 + 1/2 cups flour 2 teaspoons baking powder pinch salt icing sugar (optional)
Instructions Preheat oven to 180C / 350F. Line 3-4 baking trays with baking paper. Place the sugar and oil in a bowl. Using an electric mixer, beat in the eggs one at a time. Add the lemon juice and zest and beat until combined. Sift in the flour, baking powder and salt and mix with a wooden spoon until combined. Dollop spoonfuls of batter onto lined trays. Bake 15 – 20 minutes or until golden. Allow to rest for 5 minutes before placing on a rack to cool completely. Sprinkle with icing sugar if desired.
Additional notes: The recipe said 3 eggs but I used 2 eggs. It didn’t specify the amount of lemon juice or zest so I made a judgement call based on how lemony I wanted them. It didn’t specify the oven temperature so I went with the standard 180C / 350F baking temp.
I never thought I would be a “Colour by Numbers” person, but since downloading a colouring app on my phone, I have discovered the joy of unwinding with a picture or two. Not having to choose which colours to use is a great stress reliever. However, I still maintain some individuality by not always colouring in the whole picture. Sometimes I’ll just colour in particular colours (like red and black) or highlight a particular image (like a flower or animal).
I also love the variety of pictures I can colour. Naturally I was drawn towards animal pictures such as pandas and puffins but mandalas have also become a firm favourite. Equally unsurprising is another favourite category – food! Pancakes dripping with syrup, decadent cupcakes and lavishly decorated coffee and tea pots are a delight for the eye and imagination.
While scrolling through the daily offerings, I couldn’t believe it when a recipe came up on my feed! My mouth watered when I saw a picture for a Curd Cake recipe. I immediately thought it would be a lemon curd cake, but as I deciphered the images and read the sparse instructions, I realised it was a cottage cheese cake! I love cottage cheese so I was keen tomake it – but not before I coloured in the picture. 🙂
The picture didn’t stipulate what size baking pan to use so I went with my trusty 10cm x 21cm loaf pan. I made a few tweaks to the recipe and was rewarded with a sweet, bread-like cake that is absolutely delicious when eaten warm. I enjoyed cold cake the next day served with a dollop of gin marmalade. This is an easy cake to make and one that you can tweak and make your own. Let me know if you make one!
3/4 cup sugar
75g (1/3 cup) butter, room temperature
2 eggs, room temperature
1/2 cup cottage cheese
1 cup flour
1/2 teaspoon baking powder
Preheat oven to 160C / 325F.
Line a loaf pan with baking paper.
Beat the sugar and butter with an electric mixer until light and fluffy.
Beat in the eggs one at a time.
Add the cottage cheese and beat on low until combined.
Sift in the flour and baking powder.
Using a spatula or wooden spoon, stir until combined.
Pour into prepared pan.
Bake for 45 – 55 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool in the pan for 5 minutes.
Slice and eat while warm or place on a wire rack to cool completely.
Refrigerate any leftovers.