My friend’s bake! That was a hyper pleasure to receive this delish bake on a seemingly ordinary day! Thank you Eugenia!!:)
The hardest part here is to supreme oranges creating pith-and-membrane-free segments (Eugenia told me that processed only 1 orange since it’s time-consuming). As an alternative you can use preserved orange supremes.
500 g cottage cheese
100 g sugar
100 g butter, at room temperature
7 tablespoons fine semolina (cream of wheat)
1 tablespoon corn starch
zest of 2 large oranges
supremes of 2 large oranges
100 g sugar
2 tablespoons corn starch
- Preheat the oven to 180C. Either grease or line a medium-sized baking pan with parchment paper (20x20cm, or 25x11cm oblong pan).
- In a blender/food processor cup combine the cottage cheese, butter, sugar (100 g), 1 tablespoon of corn starch and cream of wheat. Process until smooth.
- Holding the whole orange carefully, run the orange over the smallest holes of your grater. Only remove the orange colored part, which is zest. Add zest to the batter and mix well. Spread the mixture evenly onto the baking dish.
- For the orange topping: peel the oranges. Segment and remove membrane and pith. Combine orange supremes, sugar (100 g) and 2 tablespoons of starch in a blender/food processor cup. Pulse until smooth. Spread evenly over the batter. Bake about 45 minutes until golden around the edges. Let cool. When the pie is completely cooled and firmed up, slice and serve.