Ostkaka, literally cheese cake in Swedish, is a specialty of the Småland region. Swedish cheese cake bears very little resemblance to the New York kind. Historically its earliest mention is in the 1520s in a list of foods served on New Year’s Day in the household of Bishop Hans Brask in Linköping. Today you can buy it ready-made in any supermarket making it an easy and popular dish to take to parties and Christmas celebrations. If made in the traditional way, rennet is needed to convert milk into cheese that is broken up and mixed with eggs, cream, flour, sugar and almonds. But the preparation can be greatly simplified by utilizing cottage cheese. (Serves 5-6)
- 100g chopped almonds (or almond slivers)
- 3 eggs
- 6-7 tbsp sugar
- 25g plain flour
- 200ml milk
- 100ml double cream
- 500g cottage cheese
- Preheat the oven to 175°C.
- If you are using whole almonds, chop them roughly, otherwise just use slivered almonds
- Whisk the eggs and sugar together and then add in the sifted flour, milk, cream, cottage cheese and almonds.
- Stir to combine and then pour into an oven proof dish of some sort. I just used a spring form pan, but you could use a ceramic square dish if you like. Something capable of holding a litre and a half.
- Bake for 1 hour and then serve luke warm with whipped cream and cloudberry jam, blackcurrants or any berries you have .