Delicious requesón cake

Ingredients

• 600 gplain flour
• 2eggs
• 180 gsugar
• 150 gunsweetened natural yoghurt
• 180 gmelted butter
• 1 pinchsalt
• 1½ teaspoonsbaking powder
• 2 tablespoonsbutter, for greasing the tin
• 600 grequesón
• 300 gsugar
• 1 pinchsalt
• 175 gunsweetened natural yoghurt
• 2eggs
• 2 tablespoonsicing sugar, for dusting

Instructions

1. 1

   Mix the pastry

   Put the flour, 180 g sugar, a pinch of salt, melted butter, 2 eggs and 1½ tablespoons of baking powder into the mixing bowl. Knead for 3 minutes.

2. 2

   Add the yoghurt

   Add 150 g natural yoghurt and knead for 1 minute.

3. 3

   Prepare the tin

   Line the base of an oven-safe tin with baking paper and grease the sides with butter. The recipe uses a rectangular tin measuring 28 × 21 cm.

4. 4

   Shape the base

   Spread the pastry over the base of the tin, bringing it up around the edges. Set it aside and preheat the oven to 180°C, with top and bottom heat.

5. 5

   Mix the filling

   Clean the mixing bowl, then add the requesón, 300 g sugar, a pinch of salt, 175 g natural yoghurt and 2 eggs. Mix for 1 minute at speed 3.

6. 6

   Fill and bake

   Spread the filling over the pastry base in the prepared tin. Bake on the middle shelf for 50 minutes.

7. 7

   Cool and finish

   The centre will still be soft when the baking time is up. Leave the cake to cool so the filling can set, then dust with icing sugar before serving.

What is requesón cake?

Requesón is a fresh, soft Spanish cheese, and this cake pairs it with a pastry base and a sweet, yoghurt-enriched filling. It is a homely tray-bake style of dessert rather than a delicate layered cake.

The thick base helps hold the soft filling, while cooling gives the centre time to firm up. A little icing sugar adds a simple finish without masking the cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The flour and both additions of sugar provide most of the carbohydrates, while butter contributes much of the fat. Requesón, eggs and yoghurt contribute protein, though the supplied nutrition listing reports 0 g protein per serving. Balance a slice with fresh fruit, or serve a smaller piece after a lighter meal.

The pastry base

Butter and yoghurt: the melted butter gives the dough richness, while natural yoghurt brings moisture. Mix just until the ingredients come together so the base stays tender.

Shaping: spread the pastry evenly across the tin and press it up the sides to contain the filling. Baking paper on the base and butter on the sides make it easier to lift or portion the cake later.

Getting a smooth filling

Requesón: mix it with the sugar, salt, yoghurt and eggs until evenly combined. Break up any large curds as you mix for a more uniform filling.

Mixing: the method uses a short mix at speed 3. Stop once the ingredients are blended rather than beating for longer than needed.

How to judge when it is baked

Centre: the recipe expects the middle to remain soft at the end of the 50-minute bake. It will become firmer as the cake cools, so do not wait for the centre to feel completely firm in the oven.

Edges: the sides should look set before you take the cake out. Let it cool fully in the tin before cutting, so the filling has time to settle.

Timing and serving

Bake: allow 50 minutes in an oven preheated to 180°C, using top and bottom heat and the middle shelf. The recipe gives no preparation or cooling time, so allow extra time for the cake to cool before serving.

To serve: dust with icing sugar just before bringing it to the table. The cake is substantial on its own, or you can serve a slice with fresh fruit for a brighter contrast.

Recipe notes & tips

• Use a 28 × 21 cm rectangular tin as specified for a similar base-to-filling depth.
• Line the base with baking paper and grease the sides so the pastry is easier to release.
• Spread the pastry right into the corners and bring it up evenly around the edges.
• Mix the filling only until smooth and combined.
• Allow the cake to cool completely before slicing so the centre can set.
• Dust with icing sugar close to serving time for a neat finish.

Variations

• Citrus note: add finely grated lemon zest to the filling for a fresh aroma.
• Vanilla: mix a little vanilla into the filling for a warmer flavour.
• Fruit topping: serve with sliced berries or stone fruit for a fresh contrast.
• Spiced finish: add a light dusting of cinnamon with the icing sugar.
• Smaller portions: bake in individual oven-safe dishes, checking their doneness earlier than the large cake.

Common mistakes to avoid

• Overmixing the pastry: it can become less tender, so stop once the dough comes together.
• Thin pastry edges: the filling may escape, so press the base evenly up the sides of the tin.
• Lumpy filling: break up large curds while mixing so the filling is more even.
• Expecting a firm centre in the oven: it is meant to be soft after 50 minutes and sets as it cools.
• Cutting while warm: the filling may not hold its shape, so cool the cake fully first.
• Forgetting to grease the sides: butter the tin's edges as well as lining its base.

How to store

Once fully cool, cover the cake and refrigerate it; use within 3 days. Serve chilled or bring a portion towards room temperature before eating; if reheating, warm individual slices gently so the filling does not become too soft.

Frequently asked questions