Poppy Seed & Cherry Swirl Roll

Ingredients

• 1 2/3 cups (400 g) low-sodium cottage cheese
• 1 cup (120 g) whole wheat flour
• 3 large eggs (150 g)
• 1/3 cup (45 g) poppy seeds
• 1/3 cup (80 ml) unsweetened almond milk
• 1 1/2 cups (220 g) pitted cherries
• 3 tbsp (63 g) date syrup
• 1 1/2 tsp (7 g) sodium-free baking powder
• 1 tsp (2 g) lemon zest

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Method

1. Pour the warm milk over the poppy seeds, leave 10 minutes and crush them to a dark paste.
2. Heat the oven to 350°F (175°C). Beat the cottage cheese with two eggs, the flour, baking powder and zest into a soft dough.
3. Roll it out on floured paper 1 cm thick, spread the poppy paste and two thirds of the date syrup over and scatter the cherries.
4. Roll it up using the paper, lift onto a lined half sheet pan seam-down and brush with the last egg.
5. Bake 30-35 minutes, until deep gold and firm. Cool 15 minutes, slice, and trickle the rest of the syrup over.