This extra-easy dish comes from my grandmother and is not rich or too sweet. It is similar to a light, very moist cheesecake. Serve with strawberries on top.

Ingredients

Cake:

• 2 cups cottage cheese
• 1/3 cup block cream cheese
• 1 tablespoon grated orange rind
• 2 tablespoons orange juice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• ¼ cup melted butter
• 1/3 cup granulated sugar
• ½ cup all-purpose flour
• 3 eggs
• ½ teaspoon baking powder

Topping:

• 11/2 cups thinly sliced strawberries
• ¼ cup red currant jelly
• 1 tablespoon orange juice

Method

Preheat oven to 350 F. Line an 8-inch square cake pan with parchment paper.

Place all cake ingredients in a food processor and pulse together until a batter forms.

Pour into prepared pan and bake for 50 minutes or until a cake tester comes out clean. Let cool in pan for 10 minutes, then turn out of pan, peel off parchment paper and invert onto a rack to cool.

Place strawberries in a bowl. Melt red currant jelly together with orange juice. Cool a little and stir into fruit. Top cake with fruit and cut into squares to serve. Serves 4 with leftovers for breakfast.