Austrian Curd Cake

Austrian Curd Cake

Those of you who’ve visited us here at Castle Farm you’ll know that there are 2 things The Blonde loves even more than me and the boys.  Fine wine and cake – best taken together.  This Austrian Curd Cake is essentially a baked cheese cake and is so utterly divine it’s become a family staple.  We served it at both the boys christening parties, it makes an appearance every Boxing Day  and most recently for The Blondes birthday.  This recipe serves 10 polite people or 6 gluttons (better known as boys). Enjoy!

Austrian Curd Cake


  • 150 g of softened salted butter
  • 275 g  of caster sugar
  • 550 g of curd cheese
  • 4 large eggs (separated)
  • 100 g of sultanas
  • 50g of semolina
  • 100g of ground almonds
  • 2 lemons zested and juiced (reserve 2 slices for later)


  • Pre heat the oven to 190. Grease and line a 9 inch loose-bottomed cake tin.
  • Add the sugar and curd cheese to the softened butter in a large bowl.  Beat until light and fluffy.
  • Beat in the yolks eggs one at a time.
  • Add the almonds, lemons, semolina and sultanas and stir well. Then set the mixture aside for 15 minutes.
  • Whisk the egg whites until stiff (life hack – they’re ready when you can hold the bowl above your head without the eggs dripping all over your barnet)
  • Fold the egg whites into the mixture and then pour mixture into the tin.
  • Place tin in oven for 30 mins.  After 30 mins cover top of tin loosely with foil to stop the top burning.
  • Cook cake for a further 30 mins until it’s firm.
  • Turn out the oven but leave the cake in for another hour, cooling slowly.
  • Remove the cake from the tin and then shake icing sugar all over the top to cover any little imperfections!
  • Remove Skylanders from your children, turn off Test Match Special and claim center stage in your house for as long as it takes them to eat until their tummies are full.
  • Return Skylanders and award yourself Mummy Points in the shape of gin and tonic served with a the left over lemon slices.

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