- 400g egg pappardelle
- 150g cultured unsalted butter
- 8 eggs
- ¾ cup caster sugar
- 500g cottage cheese
- 300g sour cream
- 1 Tbsp orange blossom water
- 2 tsp natural vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
Preparation time: 20 minutes
Cooking time: 1 hour
1 Preheat oven to 180°C. Cook the pasta in a large saucepan of rapidly-boiling salted water until al dente, then drain thoroughly. While hot, mix with 50g butter and set aside.
2 Melt the remaining butter, then set aside to cool. Combine the eggs, sugar, cottage cheese, sour cream, orange blossom water, vanilla, cinnamon and cardamom in a large bowl and whisk until smooth. Beat in the butter.
3 Stir the pasta through the sauce, then spoon into a well-buttered 2½ L baking dish. Bake for 45-50 minutes, until golden on top. Allow to cool for 15 minutes before serving