Tvorozhny Keks s Tykvoy — Cottage Cheese and Pumpkin Loaf Cake

Welcome to a recipe that perfectly captures the cozy essence of autumn! This Tvorog and Pumpkin Loaf Cake is a delightful treat that brings together two beloved ingredients in Eastern European cuisine: tvorog, a creamy farmer's cheese, and sweet, earthy pumpkin. The result is a wonderfully moist, tender cake with a beautiful golden-orange hue and a delicate, tangy flavor. Spiced with a warm hint of cinnamon and crowned with luscious whipped cream, this cake is perfect for a chilly afternoon with a cup of hot tea. It's simple to make and sure to become a seasonal staple in your home.

Tvorog and Pumpkin Loaf Cake

Cooking: 1 hour, 20 minutes

Quantity: 8 Servings

Per serving

Calories: 391 kcal

Proteins: 10 g

Fats: 16 g

Carbohydrates: 52 g

Ingredients for Tvorog and Pumpkin Loaf Cake

• 200 g tvorog (farmer's cheese, quark, or dry-curd cottage cheese)
• 200 g pumpkin puree
• 180 g granulated sugar
• 2 eggs
• 35 g olive oil
• 240 g all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• pinch of salt

For the Topping

• 200 g heavy cream (33% fat)
• 25 g powdered sugar
• fruit jam
• ground cinnamon

How to Make Tvorog and Pumpkin Loaf Cake

Pressing the tvorog through a sieve.

Adding cooled pumpkin puree to the tvorog.

Adding granulated sugar.

Peel the pumpkin and remove the seeds. Cut it into small cubes and cover with boiling water. Cook over medium heat until tender, then drain the water. Blend the pumpkin into a puree and let it cool. Add the cooled pumpkin puree to the tvorog.

Add the granulated sugar. Mix the ingredients thoroughly until the sugar crystals dissolve.

Adding lemon juice and eggs to the bowl, mixing the ingredients until smooth.

Squeeze one tablespoon of juice from the lemon. Strain it through a sieve to remove any seeds. Add the lemon juice and eggs to the bowl, and mix until smooth.

Pouring in olive oil or any other neutral-flavored vegetable oil.

Sifting flour into the bowl with the wet ingredients.

Adding a heaping teaspoon of ground cinnamon.

Combine the all-purpose flour with baking soda and baking powder, and mix. Sift the flour mixture into the bowl with the wet ingredients.

Add a heaping teaspoon of ground cinnamon.

Kneading the batter; it should be quite thick.

Knead the batter; it should be quite thick. If it’s too runny, I recommend adding a little more flour. The consistency of the batter largely depends on the consistency of the pumpkin puree.

Greasing a rectangular loaf pan with non-stick spray and dusting with flour.

Pouring the batter into the pan.

Placing the loaf pan on the middle rack of the preheated oven.

Pour the batter into the pan. Spread it evenly to ensure a uniform thickness.

Preheat the oven to 175°C (350°F). Place the loaf pan on the middle rack of the preheated oven. Bake for about 50 minutes. Check for doneness with a wooden skewer – it should come out clean from the thickest part of the cake. Before decorating, let the finished cottage cheese and pumpkin loaf cake cool completely on a wire rack.

Piping the cream onto the cooled loaf cake.

Whip the 33% heavy cream with powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip. Pipe the cream onto the cooled loaf cake.

Decorating with drops of fruit jam and sprinkling with ground cinnamon or cocoa powder.

Decorate with drops of fruit jam and sprinkle with ground cinnamon or cocoa powder.