Pumpkin and Orange bake

Ingredients:  

For the Cottage Cheese Base:  

• - 360 g cottage cheese  
• - 2 eggs  
• - 100 g Greek yoghurt  
• - 3-4 tbsp rice flour/oat flour  
• - Vanillin and sweetener (to taste)  

For the Pumpkin Base: 

• - 500-700 g pumpkin puree  
• - 2 eggs  
• - 3-4 tbsp rice flour/oat flour  
• - Zest of one orange  
• - Sweetener (to taste)  

Instructions: 

1. Begin by preparing the pumpkin. 

Bake the pumpkin using your preferred method. I suggest baking it in the oven at 180 degrees Celsius for about 40 minutes, or until it is soft.  

2. Once cooked, puree the pumpkin and then add the remaining ingredients for the pumpkin base: eggs, rice flour, orange zest, and sweetener. Mix everything thoroughly or puree again until the mixture is smooth.  

3. Prepare the cottage cheese base. 

In a separate bowl, combine the cottage cheese, eggs, rice flour, vanillin, and sweetener. Blend until smooth.  

4. In your baking dish, alternate layering the cottage cheese base and the pumpkin base, starting from the centre and working your way out.  

5. Bake the casserole in a preheated oven at 180 degrees Celsius for 40-50 minutes.  

Note:

- The consistency of the pumpkin base should be similar to that of the cottage cheese base. Depending on the type of pumpkin used, you might need to add a few extra tablespoons of flour to achieve the right consistency.

Cornstarch: 

For a softer cake, you can add cornstarch to all-purpose flour, but avoid using it as a direct substitute for rice flour on its own, as it can result in a dry cake.

Texture: 

Rice flour itself can create a lighter, fluffier cake texture. When substituting, consider the desired outcome and choose a flour that complements the recipe.

Good substitutes for rice flour in a cake include oat flour, millet flour, or sorghum flour

Oat Flour: 

This is an excellent choice as it has a comparable flavor to rice flour and can be easily made at home by grinding raw oats in a food processor. 

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