From The Complete South African Cookbook (Magdaleen van Wyk)
250g cake flour
37,5ml (3 tablespoons) sugar
1 egg yolk beaten with 25ml water
1 pinch salt
250g Goat Peter’s cottage cheese
12,5ml (1 tablespoon) cake flour
50ml (4 tablespoons) sugar
Finely grated rind and juice of 1 lemon
250ml sour cream
Sift the flour into a bowl.
Rub the butter or margarine into the flour, then stir in the salt and sugar.
Add the egg yolk and water mixture and mix to a stiff dough.
Line a greased 200mm loose-bottomed cake tin with the pastry.
Beat the eggs and sugar together until thick and creamy.
Fold in the cottage cheese, cake flour, sultanas, grated rind and juice of lemon and the sour cream.
Pour the filling into the case and bake in the oven at 180°C for 45 to 60 minutes.
Turn off the oven and leave the cake to cool in it.