Steamed Cranberry & Turmeric Cake with Cottage Cheese Frosting

1. 1 Kefirpack 900 ml ≈ $2.13 40 ml
2. 2 Wheat flour 50 g
3. 3 Butterpack 180 g ≈ $1.58 10 g
4. 4 Sunflower oil 5 ml
5. 5 Sugar 30 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Baking powder 2 g
8. 8 Frozen cranberriespack 300 g ≈ $3.00 15 g
9. 9 Turmeric 1 g
10. 10 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 40 g
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Sift together the flour, baking powder, turmeric, and salt.

2. Whip the egg with 20 g sugar for 2–3 minutes, then fold in softened butter³, sunflower oil, and kefir¹.

3. Gently mix the dry ingredients into the wet until smooth, then fold in the cranberries.

4. Spoon the batter into silicone molds, filling them two-thirds full.

5. Place the molds on the steamer rack over water in the multicooker and steam for 30 minutes, until a skewer comes out clean.

6. While the cakes steam, mash the cottage¹⁰ cheese with the remaining sugar until silky smooth.

7. Let the cakes cool for 10 minutes, then top with the cottage¹⁰ cheese frosting.

In short

• In the planner this dish is cooked for two days: reheat on day two.