It has happened. Cake for breakfast. To be honest, it’s happened a lot. But it’s okay, I swear. It’s not like we’re talking Deep’n Delicious here. Were talking whole grains and fiber and protein and fruit. So it’s going to be okay. I can have my cake and eat it too, and so can you. There is something so satisfying about serving yourself a piece of cake in the morning. The added bonus is the convenience. Bake a cake on Sunday, and breakfast is ready every workday.
I love a good cheese blintz. In case you’re unfamiliar, they’re a Jewish dish, and it’s like a crepe stuffed with sweet cheese. Yum…but not always healthy. Definitely not healthy unless you make them youself, so that is what I do. I haven’t posted a cheese blintz recipe yet, and I’ll have to do that one of these days. The thing about blintzes, though, is that they’re a little time consuming. You have to make each crepe individually, and then fill them, and then fry them. A cake is a lot quicker. What I have today is a breakssert (eat it for breakfast or dessert) that is cheese blintz-inspired. While the outside is different than a crepe, the flavors here are the same. The outside is fluffier, and the inside is cheesy without being too heavy.
When I prepared this, I did pour half the batter in, then the filling, and then the other half. I guess because the cheese is heavier somehow it looks like 2 layers…so maybe pour 2/3 of the cake batter, then the cheese, and then the remaining 1/3 of batter in the future. I will be making this again! And now, onto the recipe.
Cake batter ingredients:
- 1/2 cup mashed ripe bananas
- 1/4 cup coconut oil
- 4 eggs
- 1/2 cup egg whites
- 1/2 cup spelt flour (or flour of choice)
- 1/2 cup quinoa flakes (or oatmeal, but quinoa flakes make for a fluffier result)
- juice of 1 orange, zest of 1/2 orange
- 1 t baking powder
- 1 t baking soda
- 1 and 1/4 cups light ricotta cheese
- 1 and 1/4 cups cottage cheese (I used 0% fat)
- zest of 1/2 orange
- 1/2 cup greek yogurt
- 1 T vanilla
- stevia if you’d like to sweeten it a bit
I used a 9″ springform cake pan for this recipe.
- preheat the oven to 375
- grease your pan
- combine wet cake batter ingredients and whisk well
- fold in dry ingredients until just mixed
- in a separate bowl, add all filling ingredients
- puree filling ingredients with an immersion blender (you can skip this step, but it’s best for texture)
- pour 2/3 of cake batter into pan, and spread with a spatula
- pour (or spoon) filling on top, making sure to spread it evenly
- top with remaining batter
- bake for 60 minutes
This cake goes great with a blueberry sauce! Here it is:
- 2 cups blueberries (mine were frozen)
- 1 T maple syrup
- 3 T greek yogurt
- simmer blueberries with syrup for 30 minutes, mashing berries with the back of a spoon occasionally
- fold in greek yogurt and mix well
- spoon sauce on top of each slice when ready to serve.
Store sauce and cake in the fridge between servings. ENJOY!