I was completely inspired today when my co-worker and friend, Naomi (who also happens to be the creative talent behind Bakers Royale) brought in a low-fat pound cake.
She has the right idea when she says “we need balance after the holidays”. But she’s wrong to say “I don’t diet – I don’t believe in it”. WHAT!! Maybe she’s not wrong, but my whole life I’ve been dieting and struggling with my weight and since my diagnosis, I’ve had to watch my diet for a different reason. So balance is definitely what I need. That and a great weight loss plan which this cake does not fall under. This cake does give me hope that low-fat can taste great. But I won’t be fitting in to my skinny jeans by eating this everyday.
1-1/2 cups butter melted and brought to room temperature
1 cup low-fat cottage cheese, puree (make sure there are no lumps in it)
3 cups of sugar
1 tablespoon vanilla
1 teaspoon salt
3 cups GF all-purpose flour
Preheat oven to 350 degrees F. Lightly coat pan with baking spray and flour pan.
1. Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until puree and no lumps remain; set aside.
2. Fit stand mixer with a paddle attachment and add melted butter and sugar into mixing bowl. Mix on medium-low for 1 minute or until well combined. Add in puree cottage cheese and mix on medium for about 2 minutes until well combined and light. Add in vanilla and salt and nix until well combined. While mixer is running, add eggs once at a time and mix well between each addition. Turn mixer down to low and keep mixer running while gradually adding flour.
3. Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 65-70 minutes. Allow cake to cool in pan for 5 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before cutting.
**recipe adapted for Bakers Royale blog – who adapted it from Martha Stewart’s recipe**